15-Min Bibimbap Rice Bowl with Eggs
Warm rice topped with a fried egg, roasted seaweed, perilla leaves, and a drizzle of gochujang-soy sauce. A Korean comfort bowl that comes together in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 425
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Divide rice between two bowls. Make a small well in the center of each.
Step 2
Heat a splash of oil in a skillet over medium-high heat until shimmering, about 1 minute.
Step 3
Crack both eggs into the skillet and fry until whites set but yolks still jiggle, 3–4 minutes.
Step 4
Slide one fried egg into the well of each rice bowl.
Step 5
Stir gochujang and soy sauce together until smooth, then drizzle over each bowl.
Step 6
Top with torn seaweed and perilla leaves. Serve immediately and mix everything together before eating.
Tools you’ll need
- two bowls
- 12-inch nonstick or cast iron skillet
- small spoon or spatula
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