15-Min Bibimbap Bowl with Fried Egg
Crispy-edged fried egg over warm rice, sautéed spinach, shredded carrot, and gochujang-sesame sauce — the real Korean comfort bowl in 15 minutes. Pancake on the side if you have one.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 10g
Ingredients
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Open the appInstructions
Step 1
Shred the carrot. In a small bowl, mix gochujang, sesame oil, vinegar, and 1 tbsp water until smooth.
Step 2
Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add spinach and a pinch of salt, toss until wilted, about 1 minute. Transfer to a plate.
Step 3
Add another 1 tbsp oil to the skillet. Crack both eggs into it and fry until whites are set and edges are golden-crispy, about 3–4 minutes.
Step 4
Divide warm rice between two bowls. Arrange spinach, shredded carrot, and a fried egg on top of each.
Step 5
Drizzle the gochujang sauce over everything. Toss and eat hot.
Tools you’ll need
- large skillet (10–12 inches)
- small mixing bowl
- box grater or microplane
- two serving bowls
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