Sesame Chili Crisp Bibimbap Bowl with Purple Sweet Potato and Gochujang Aioli

This vibrant rice bowl brings together the earthy sweetness of roasted purple sweet potato and tender zucchini, all nestled on a bed of fluffy jasmine rice. The star of the show is a sizzling homemade sesame chili crisp, made with garlic, scallions and crispy fried onions, which transforms simple ingredients into a deeply flavorful experience.

Topped with a perfectly fried egg and a drizzle of creamy gochujang aioli, every bite offers a balance of textures and tastes. Mix it all together for the ultimate bibimbap experience-grab your chopsticks and dive in!

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!

Recipe Tips

FAQ

Can I use a different type of sweet potato?

Yes, orange or white sweet potatoes work well, but purple sweet potatoes add a beautiful color and slightly nutty flavor.

What can I substitute for gochujang aioli?

You can mix mayonnaise with a little gochujang paste and a squeeze of lime juice for a similar flavor.

How do I make the chili crisp ahead of time?

The chili crisp can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before serving.