Beef Bulgogi Bibimbap with Pickled Vegetables and Fried Egg

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender marinated beef strips served over warm rice with pickled carrots and cucumbers, sautéed spinach, and a fried egg, finished with savory gochujang sauce. This Korean recipe, ready in about 40 minutes, pairs short-grain white rice, beef sirloin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 630 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups short-grain white rice
• 8 oz, thinly sliced beef sirloin
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves, minced garlic
• 2 tbsp sesame oil
• 1 medium, julienned carrot
• 1 small, julienned cucumber
• 3 tbsp rice vinegar
• 1/2 tsp salt
• 2 cups spinach
• 3 tbsp gochujang
• 2 large egg
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 1 stalk, thinly sliced green onion

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Instructions

1. Step 1: Rinse 2 cups short-grain white rice and cook according to package instructions, about 20 minutes. Keep warm.
2. Step 2: In a bowl, combine 8 oz thinly sliced beef sirloin with 3 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves minced garlic, and 1 tbsp sesame oil. Marinate for at least 20 minutes.
3. Step 3: While beef marinates, prepare pickled vegetables: in a small bowl, mix 3 tbsp rice vinegar, 1/2 tsp salt, 1 medium julienned carrot, and 1 small julienned cucumber. Let sit for 10 minutes.
4. Step 4: Heat 1 tbsp sesame oil in a skillet over medium heat and sauté 2 cups spinach with a pinch of salt for 2-3 minutes until wilted. Remove and set aside.
5. Step 5: In the same skillet, add marinated beef and cook over medium-high heat for 4-5 minutes until browned and cooked through. Remove from heat.
6. Step 6: In a nonstick skillet, heat 2 tbsp vegetable oil over medium heat and fry 2 large eggs sunny side up for about 3 minutes until whites are set but yolks remain runny.
7. Step 7: To assemble, divide rice into two bowls. Arrange cooked beef, sautéed spinach, and pickled carrot-cucumber mixture around the rice. Top each bowl with a fried egg.
8. Step 8: Spoon 3 tbsp gochujang over the top, sprinkle 1 tbsp sesame seeds and 1 thinly sliced green onion stalk. Mix thoroughly before eating for full flavor.