20-Minute Veggie Bibimbap Bowl
A vibrant Korean rice bowl loaded with sautéed vegetables, a runny fried egg, and a punchy gochujang-sesame sauce that brings everything together. No stone bowl required—one skillet, one rice cooker, five minutes of vegetable work.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Stir gochujang, 1 tbsp sesame oil, soy sauce, and 2 tbsp water in a small bowl until smooth.
Step 2
Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering.
Step 3
Add vegetables in batches, starting with firmer ones (carrot, zucchini), sautéing 2 minutes, then spinach and softer items.
Step 4
Push vegetables to the sides of the skillet and crack eggs into the center. Cook until whites set, 3-4 minutes.
Step 5
Divide rice between two bowls and top with sautéed vegetables and a fried egg.
Step 6
Drizzle gochujang sauce over the bowl and mix vigorously before eating.
Tools you’ll need
- 12-inch skillet or larger
- small bowl
- wooden spoon or spatula
- two serving bowls
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