20-Min Crispy Vegetable Bibimbap Bowl
A vibrant Korean rice bowl loaded with sautéed vegetables, a fried egg, and gochujang sauce — ready in 20 minutes flat. Serve with miso soup on the side for a complete meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 12g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Stir gochujang with 1 tbsp sesame oil, 1 tbsp water, and a pinch of salt until smooth.
Step 2
Heat 1 tbsp sesame oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 3
Add vegetables and cook, stirring, until tender and lightly browned, about 5 minutes.
Step 4
Push vegetables to the side of the skillet. Crack eggs into the empty space and fry until whites set but yolks jiggle, 3–4 minutes.
Step 5
Divide rice between two bowls. Top with sautéed vegetables, a fried egg, and a spoonful of gochujang sauce.
Step 6
Sprinkle with green onion and sesame seeds. Stir everything together before eating.
Tools you’ll need
- large skillet (12-inch minimum)
- mixing bowl
- two serving bowls
- cooking 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.
