25-Min Bibimbap Bowl with Crispy Egg
A vibrant Korean rice bowl layered with gochujang-spiked vegetables, braised tofu, kimchi, and a runny-yolked fried egg. Mix it all together with a drizzle of sesame oil and dive in.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 16g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Mix gochujang with 2 tbsp water and 1 tbsp sesame oil until smooth and pourable.
Step 2
Divide cooked rice between two bowls, then arrange tofu, kimchi, and vegetable medley on top in sections.
Step 3
Heat 1 tbsp oil in a skillet over medium-high until it shimmers.
Step 4
Crack eggs into the skillet and cook until whites set but yolks still jiggle, about 3 minutes.
Step 5
Slide one fried egg onto each bowl, then drizzle gochujang sauce around the bowl.
Step 6
Sprinkle sesame seeds over the top and serve immediately; mix everything together before eating.
Tools you’ll need
- two serving bowls
- 12-inch nonstick skillet
- small bowl for mixing sauce
- spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
