10-Min Gochujang Egg Rice Bowl
Warm rice topped with a jammy egg, gochujang sauce, kimchi, and quick-sautéed greens. Real bibimbap energy, zero stress, ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 445
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Stir gochujang with 1 tbsp water and 1 tbsp sesame oil until smooth.
Step 2
Divide warm rice between two bowls. Top each with half the kimchi.
Step 3
Heat 1 tbsp oil in a skillet over medium-high until shimmering, ~60 seconds.
Step 4
Crack both eggs into the skillet. Cook until whites set but yolks jiggle, ~4 minutes.
Step 5
Remove skillet from heat. Toss spinach into the pan—carryover heat wilts it in 30 seconds.
Step 6
Divide spinach between bowls. Top each with one fried egg, drizzle with gochujang sauce.
Step 7
Sprinkle sesame seeds and nori. Drizzle with rice vinegar. Serve immediately.
Tools you’ll need
- two bowls
- 12-inch nonstick or cast-iron skillet
- small bowl for sauce
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