Gochujang Bibimbap Bowl
A vibrant Korean rice bowl with sautéed japchae noodles, crispy eggs, fresh lettuce, and quick-pickled carrots tossed with a punchy gochujang-sesame sauce. Ready in 18 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Stir gochujang with 2 tbsp water and 1 tbsp sesame oil until smooth and pourable.
Step 2
Bring water to a boil in a large skillet over medium-high heat. Add japchae and cook 4–5 minutes until tender, then drain and toss with remaining sesame oil.
Step 3
Push japchae to the side. Add sliced carrots to the skillet and toss over medium heat for 2 minutes until slightly softened.
Step 4
Add 1 tbsp neutral oil to the skillet. Crack both eggs into the pan and fry sunny-side up until whites set but yolks still jiggle, ~3–4 minutes.
Step 5
Divide rice between two bowls. Top each with japchae, carrots, lettuce leaves, and one fried egg.
Step 6
Drizzle gochujang sauce over the bowl and toss everything together just before eating.
Tools you’ll need
- large 12-inch skillet
- two serving bowls
- spatula
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