20-Min Bibimbap Bowl with Egg & Japchae
Korean rice bowl layered with stir-fried noodles, crispy fried egg, quick-pickled carrots & lettuce, and a sweet-spicy gochujang sauce. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Divide rice between two bowls and set aside.
Step 2
Whisk gochujang, 1 tbsp sesame oil, rice vinegar, and 1 tbsp water until smooth.
Step 3
Toss shredded carrots and chopped lettuce with a pinch of salt and a splash of rice vinegar.
Step 4
Heat 1 tbsp neutral oil in a skillet over medium-high until shimmering, ~90 seconds.
Step 5
Crack both eggs into the skillet and fry until whites set but yolks still jiggle, 3–4 minutes.
Step 6
Layer japchae, carrots, lettuce, and fried egg over each rice bowl. Drizzle gochujang sauce over the top and serve immediately.
Tools you’ll need
- two bowls
- whisk
- 12-inch skillet
- spatula
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