Best Korean Bibimbap

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant Korean rice bowl with stir-fried vegetables, marinated meat, and a spicy gochujang sauce. This Asian recipe (vegetarian), ready in about 55 minutes, pairs short-grain rice, ground beef, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 rice
• 1 lb ground beef
• 1 cup (fresh) spinach
• 1 cup (julienned) carrots
• 1 cup (diced) zucchini
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 block (cubed) tofu
• 2 tbsp (chopped) green onions
• 1 tsp sriracha

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Cook 2 cups short-grain rice according to package instructions, then let cool to room temperature.
2. Step 2: In a large skillet, cook 1 lb ground beef over medium-high heat until browned, breaking into small pieces. Add 1 tbsp soy sauce and 1 tsp sesame oil, stirring to coat.
3. Step 3: Add 1 cup spinach, 1 cup carrots, and 1 cup zucchini. Sauté for 5 minutes until the vegetables are tender but still crisp.
4. Step 4: Stir in 2 tbsp gochujang paste and 1 tsp sriracha. Cook for 2 minutes until the sauce thickens and coats the vegetables.
5. Step 5: In a bowl, combine the cooked rice, vegetable mixture, and 1/2 block tofu. Garnish with 2 tbsp chopped green onions. Serve immediately.