20-Min Kimchi Bibimbap with Gochujang
Colorful vegetable bibimbap bowl topped with a fried egg and spicy gochujang sauce, finished with kimchi for tang and heat. Ready in 20 minutes—no stone bowl required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Divide rice between two bowls. Stir gochujang with 1 tbsp water and 1 tbsp soy sauce until smooth.
Step 2
Heat 1 tbsp oil in a skillet over medium-high. Add carrot and spinach, stir until greens wilt, about 2 minutes.
Step 3
Divide cooked vegetables and kimchi among the rice bowls, arranging in small mounds around the edges.
Step 4
Add 1 tbsp oil to the skillet and crack both eggs into it. Cook until whites set but yolks jiggle, about 3 minutes.
Step 5
Slide one fried egg onto each bowl. Drizzle gochujang sauce over the top and sprinkle with sesame seeds.
Step 6
Stir everything together and serve immediately while the egg is still warm.
Tools you’ll need
- two serving bowls
- 12-inch nonstick skillet
- spoon or spatula
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