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Flavorful Korean Bibimbap Bowl Recipe with Easy Gochujang and Fried Egg

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A vibrant and satisfying Korean bibimbap bowl featuring sticky short-grain rice, sautéed veggies, a spicy-sweet gochujang sauce, and a crispy-edged fried egg. This recipe is quick, approachable, and perfect for a comforting meal with bold flavors.

Ingredients

Scale
  • 1 ½ cups short-grain white rice, cooked (about 280g / 10 oz)
  • 2 large eggs (preferably free-range)
  • 1 cup fresh spinach, washed and drained (about 30g / 1 oz)
  • 1 medium carrot, julienned or thinly sliced
  • 1 cup shiitake mushrooms, sliced (about 75g / 2.6 oz) – fresh or dried rehydrated
  • ½ cup bean sprouts, blanched (about 60g / 2.1 oz)
  • 1 small zucchini, julienned (about 100g / 3.5 oz)
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar or honey
  • 1 teaspoon garlic, finely minced
  • 1 tablespoon water
  • 2 teaspoons soy sauce or tamari (for gluten-free option)
  • 1 tablespoon vegetable or canola oil (for frying veggies and egg)
  • 1 teaspoon toasted sesame seeds (for garnish)
  • Optional: kimchi on the side

Instructions

  1. Rinse 1 ½ cups (280g / 10 oz) short-grain rice under cold water until the water runs clear. Drain and cook in a medium pot with 1 ¾ cups (420ml / 14 fl oz) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam for another 10 minutes without lifting the lid.
  2. While the rice cooks, blanch the spinach and bean sprouts separately in boiling water for 1 minute each. Drain and squeeze out excess water. Season each with a pinch of salt and a few drops of sesame oil. Set aside.
  3. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Cook the carrots for 2-3 minutes until slightly softened but still crisp. Remove and repeat with zucchini and mushrooms separately, seasoning each with a pinch of salt.
  4. In a small bowl, combine 2 tablespoons gochujang, 1 tablespoon toasted sesame oil, 1 teaspoon sugar, 1 teaspoon minced garlic, and 1 tablespoon water. Stir until smooth. Adjust sweetness or heat if needed.
  5. Use the same skillet, add a little more oil if needed, and fry the eggs one at a time over medium heat. Cook until the whites are crisp around the edges but the yolk is still runny, about 2-3 minutes. Season with a pinch of salt.
  6. Scoop the cooked rice into individual bowls. Arrange the sautéed veggies, blanched spinach, and bean sprouts around the rice in colorful sections. Place the fried egg in the center.
  7. Drizzle the gochujang sauce over the top or serve on the side for dipping. Sprinkle with toasted sesame seeds and add kimchi if desired.
  8. Just before eating, stir everything together so the sauce coats every bite and the egg yolk adds richness.

Notes

Rinse rice until water runs clear to avoid sticky texture. Blanch spinach and bean sprouts briefly to keep them crisp. Sauté vegetables separately for best texture and flavor. Fry eggs with enough oil for crispy edges and runny yolk. Adjust gochujang sauce sweetness and heat to taste. Leftover sauce is great as a dip. Store components separately for best freshness.

Nutrition

Keywords: bibimbap, Korean food, gochujang, fried egg, rice bowl, easy Korean recipe, healthy meal, vegetarian option, gluten-free

Find it online: https://tomyumy.com/flavorful-korean-bibimbap-bowl-recipe-with-easy-gochujang-and-fried-egg/