Chili Crisp & Egg Bibimbap
with Purple Sweet Potato, Zucchini & Gochujang Aioli
- Eggs
- Sesame
- Wheat
- Soy
Roasted sweet potato and zucchini meet fluffy rice in this Korean-inspired bowl topped with homemade sesame chili crisp, a runny fried egg, and creamy gochujang aioli. The crisp sizzles garlic, scallions, and crispy onions into liquid gold that transforms humble ingredients into pure bliss. Grab your chopsticks and dive in!
Ingredients
2 unit
Eggs
(Contains: Eggs)
1 unit
Zucchini
¾ cup
Jasmine Rice
1 clove
Garlic
½ teaspoon
Korean Chili Flakes
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 unit
Purple Sweet Potato
2 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Salt
5 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, dice sweet potato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Gently crush crispy fried onions in their package.
-
Toss sweet potato and zucchini on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper.
-
Roast on top rack until browned and tender, 20-25 minutes.
-
Meanwhile, in a medium, preferably nonstick, pan, combine 4 TBSP oil, garlic, scallion whites, sesame seeds, crispy fried onions, ¼ tsp salt, and as many chili flakes as you like (8 TBSP oil and ½ tsp salt for 4 servings); heat over medium-high heat.
-
Once sizzling, cook, stirring frequently, until garlic is golden brown and mixture is fragrant, 2-3 minutes.
-
Turn off heat; transfer to a small heatproof bowl. Wash out pan.
-
When veggies have 5 minutes remaining, heat a drizzle of oil in pan used for chili crisp over medium heat.
-
Once hot, crack eggs into pan and cover. Fry to preference; season with salt and pepper.
-
Fluff rice with a fork.
-
Divide rice between bowls; top with roasted veggies and fried eggs in separate sections. Drizzle with gochujang aioli and chili crisp. Garnish everything with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the chili crisp, calling it delicious and easy to make. Some found the dish flavorful overall, while others wanted more seasoning.
- Ease of prep: Customers praised the simplicity, with one noting it's "so easy" and another calling it "restaurant quality." 🍲
- Suggestions: Consider adding sesame oil or sesame-ginger seasoning to the rice for extra flavor. Try making the rice crispy for added texture.
- Portions: Some felt it needed more protein; consider adding a second egg per serving for a fuller meal.
- Veggies: While many enjoyed the purple sweet potato, a few suggested adding more varied vegetables for interest.
Reviews from our home cooks
On its own this would be fine. I added ground pork cooked with a sauce made with gochujang, soy sauce, sesame oil, garlic, ginger and water. I also had some bean sprouts that I mixed with fish sauce, garlic and sesame oil along with tomatoes mixed with gochugaru, garlic and sesame oil. When I added those extra flavors, it became the bibimbap that I know and love.
I'd love to see more purple sweet potatoes in recipes. Very easy simple dinner but the purple sweet potatoes elevates it just a little bit
Oh my goodness, I LOVE this chili crisp (and how well it brings this dish together). I can't wait to have it again soon
This was sooooo delicious, unexpectedly so too. The sauce is what really makes it all fit so well together
The oil sauce for this dish used for the rice is now going to be my go-to forever!
Top notch, I overcooked the eggs but it was still delightful.
Amazing. Love this and love the flavor. And really glad this is a vegetarian dish. It's perfect
Probably one of the best meals we've had from Hello Fresh
Absolutely amazing meal! Everything about it is perfect. So easy too.
It was mushy, bland and oily! The zucchini was just too mushy and bland! The "chili crisp" too oily! I suggest using only 1 tbs oil in "chili crisp", and once that step is done briefly sauteing zucchini in that pan before frying eggs.
