Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple and wholesome Korean rice bowl featuring a medley of stir-fried vegetables, spicy gochujang sauce, and a crispy fried egg. This korean-inspired korean ready in about 40 minutes pairs short-grain white rice, medium, thinly sliced carrot, medium, thinly sliced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.6 (12 ratings) Prep: 20 min Cook: 20 min Serves 2 Korean cuisine 480 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 2 cups short-grain white rice under cold water until clear and cook with 2.5 cups water until fluffy, about 20 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 medium thinly sliced carrot and 1 tbsp soy sauce; stir-fry for 3 minutes until slightly tender.
  4. Step 4: Add 1 medium thinly sliced zucchini and 1 small thinly sliced bell pepper with a pinch of salt; stir-fry for 3 minutes until vegetables are just tender.
  5. Step 5: Add 1 cup blanched bean sprouts and 2 cups blanched spinach, 1 tsp sesame oil, and 1 minced garlic clove; stir-fry for 2 minutes to combine and heat through. Remove from heat.
  6. Step 6: In a small bowl, whisk 2 tbsp gochujang, 2 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil until smooth.
  7. Step 7: In a non-stick pan, heat 1 tbsp vegetable oil over medium heat. Fry 2 large eggs sunny-side up until edges are crispy and yolks remain runny, about 3 minutes.
  8. Step 8: To assemble, place 1 cup cooked rice in each bowl. Top with stir-fried vegetable mixture. Drizzle 1 tbsp gochujang sauce over each bowl, sprinkle with 1 tbsp toasted sesame seeds and sliced scallions, and place a fried egg on top. Serve immediately.

Frequently asked questions

How long does Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes