Bibimbap with Gochujang Sauce
A Korean rice bowl loaded with seasoned vegetables, a fried egg, and spicy-savory gochujang sauce. Customize with your protein of choice and mix everything together before eating.
- Total time
- 30 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Whisk gochujang, 1 tbsp sesame oil, soy sauce, and 1 tbsp water until smooth.
Step 2
Heat 0.5 tbsp oil in a large skillet over medium-high. Sauté zucchini and carrot, stirring often, until tender-crisp, ~4 minutes.
Step 3
Transfer vegetables to a plate. Add spinach to the skillet and cook, stirring, until wilted, ~1 minute.
Step 4
Return zucchini and carrot to the skillet with spinach. Add mushrooms, stirring occasionally, until mushrooms soften, ~3 minutes.
Step 5
Transfer all vegetables to the plate. Wipe the skillet clean with a paper towel.
Step 6
Divide rice between two bowls. Arrange vegetables in clusters on top of each.
Step 7
Heat remaining 0.5 tbsp oil in the skillet over medium-high. Crack both eggs into the skillet and fry until whites set but yolks jiggle, ~3 minutes.
Step 8
Slide one fried egg onto each bowl. Drizzle gochujang sauce over the top.
Step 9
Mix everything together with your spoon before eating. Adjust sauce and salt to taste.
Tools you’ll need
- large skillet (12-inch)
- whisk or small bowl
- two serving bowls
- spoon or spatula
- paper towels
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