These easy vegetarian Korean Rice Bowls with Gochujang Mayo are one of my family's go-to dinners when we have no time to cook. They come together in about ten minutes and are so delicious and flavorful!
What are Korean Rice Bowls?
My 10 minute Korean Inspired Rice Bowls are the ultimate quick-fix dinner that your family will absolutely adore, especially on those hectic nights when time is a luxury you just don't have.
Imagine a bowl brimming with hearty brown rice, topped with a gloriously runny fried egg, spicy kimchi, sesame coated spinach, avocado, crispy onion bits and a drizzle of gochujang mayo.
It's like a comforting yet spicy hug in a bowl – delicious, effortless, and so satisfying.
The best part?
You can whip up this vegetarian delight in a mere ten minutes, making it a perfect meal for those busy evenings.
It's a simple twist on the classic Bibimbap, bursting with flavors that are sure to tantalize your taste buds and leave everyone at the table asking for seconds.
Ingredients and Substitutions
- Trader Joe's Frozen Brown Rice - You can also use leftover rice or even make your own rice if you have time. Each bag of TJ's frozen brown rice takes only 3 minutes to make and it's so so good.
- Sesame Oil - No real sub for sesame oil because we want that specific taste. If you need to use something else, avocado oil also works but doesn't have flavor.
- Fresh Spinach - Kale, cooked broccoli, escarole or another green also works just fine if you aren't into spinach.
- Eggs - If you don't eat eggs, you can use another quick protein of your choice.
- Sesame Seeds - These are optional so you can leave them off if you don't have any!
- Kimchi - If you don't like kimchi, you can leave it off but it adds so much flavor and so many probiotics.
- Cilantro - You can swap cilantro for scallions if you want.
- Avocado - Not an avocado fan? Leave it off and it'll still be delicious.
- Gochujang Mayo - If you don't have gochujang mayo, you can absolutely use another spicy mayo recipe.
How to make it
Making this recipe is so so SO easy! And best of all, it comes together in mere minutes while just dirtying one pan.
For the Gochujang Mayo
The first thing we're going to do is mix together mayo, gochujang, sesame oil and sugar to make the spicy korean mayo. Set it aside.
FOR THE BOWL
Once the mayo is ready, it's time to pop that Trader Joe's frozen brown rice into the microwave and cook it according to the directions on the box.
While the rice is cooking, heat up a nonstick fry pan over medium high heat and add 1 tablespoon sesame oil and the fresh spinach and a pinch of salt.
Cook it down for a minute or two until wilted then remove from the pan. Divide the cooked spinach in half and place each half in your two serving bowls.
Now use a paper towel to clean out your pan then add another drizzle of sesame oil.
Add your eggs and a pinch of salt on top.
Fry the eggs, sunny side, until the whites are cooked through, the edges are crispy and the yolks are to your liking.
Once the rice is done, pour each bag into the serving bowls and evenly distribute the kimchi on top followed by the fried eggs.
Add a drizzle of the gochujang mayo on top of each egg followed by a sprinkle of scallions and sesame seeds if you have them.
What goes with Korean Rice Bowls with Fried Eggs
I honestly never serve these with anything because they're so good on their own but I do have a few veggie suggestions if you're into it!
- Smashed Cucumber Salad
- Asian Avocado Salad
- Japanese Inspired Green Beans
- Bar Goto Celery
- Coconut Kale Noodles
Frequently asked questions
What is Korean mayonnaise made of?
Korean Mayonnaise is made of Kewpie Mayo, Gochujang, Sesame Oil and Sugar. It's a delicious creamy, spicy condiment that has a kick of spice.
Are eggs and rice good together?
Eggs and rice together are like a dream team, a match made in culinary heaven! Their combo creates a symphony of creamy, fluffy textures and comforting flavors, perfect for cozying up any meal with a touch of simple, soul-satisfying goodness.
What is a Korean Bowl Dish Called?
Traditional Korean Rice bowls are known as Bibimbap. They're sometimes made with beef, a fried egg, various veggies and a gochujang sauce. They're the ultimate comfort food canvas, blending the heartwarming simplicity of fluffy rice with a colorful palette of toppings for a meal that's both nourishing and oh-so customizable.
Save this recipe for later
If you don't want to forget about this recipe, there are a few things you can do!
- You can print the recipe card below!
- Tap that little heart icon over to the right...
- Or you can pin any image on this page to your easy dinner pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram,youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, remember you can always scroll down to the bottom of this post and print the printable recipe card.
Recipe
Korean Rice Bowls
Ingredients
For the Gochujang Mayo
- ½ cup mayo
- 1 tablespoon gochujang
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
For the Bowl
- 2 bags Trader Joe's Frozen Brown Rice (or about 3 cups brown rice, divided)
- 3 tablespoon Sesame Oil divided
- 2 cups Fresh Spinach
- 2 large Eggs
- 1 teaspoon Sesame Seeds **optional**
- ½ cup Kimchi
- 2 drizzles Gochujang Mayo (or regular spicy mayo)
- 2 tablespoon Cilantro roughly chopped
- 1 medium Avocado split in half and cut diagonally
- 2 tablespoon Crispy Fried Onions
Instructions
For the Gochujang Mayo
- First mix together mayo, gochujang, sesame oil and sugar to make the spicy korean mayo. Set aside.
FOR THE BOWL
- Microwave your Trader Joe's frozen brown rice according to the directions on the box - 3 minutes per bag.
- Meanwhile, heat up a nonstick fry pan over medium high heat and add 1 tablespoon sesame oil and the fresh spinach and a pinch of salt. Cook it down for a minute or two until wilted then remove from the pan. Divide the cooked spinach in half and place each half in your two serving bowls.
- Now use a paper towel to quickly wipe out your pan then add another drizzle of sesame oil.
- Add your eggs and a pinch of salt and sesame seeds on top. Fry the eggs, sunny side, until the whites are cooked through, the edges are crispy and the yolks are to your liking.
- Once the rice is done, pour each bag into the serving bowls and evenly distribute the kimchi on top followed by the fried eggs.
- Add a drizzle of the gochujang mayo on top of each bowl then top with avocado, crispy fried onions and cilantro.
