Bibimbap Bowl with Gochujang Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A colorful Korean rice bowl layered with sautéed vegetables, a fried egg, and spicy-sweet gochujang sauce for a balanced, flavorful meal. This Korean-inspired rice and grain recipe, ready in about 25 minutes, pairs short-grain white rice, spinach, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, 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

• 1 cup cooked short-grain white rice
• 1 cup fresh spinach
• 1 small, julienned carrot
• 4 medium, sliced shiitake mushrooms
• 1/2 cup bean sprouts
• 2 tbsp vegetable oil
• 2 cloves minced garlic cloves
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 large fried egg
• 1 tsp sesame seeds
• 1 stalk thinly sliced green onion

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

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 cup fresh spinach and 1 minced garlic clove, sauté for 2 minutes until wilted. Remove and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 1 small julienned carrot, 4 sliced shiitake mushrooms, and 1/2 cup bean sprouts. Sauté with 1 tbsp soy sauce for 4-5 minutes until vegetables are tender but still crisp. Remove from heat.
3. Step 3: Place 1 cup cooked short-grain white rice in a bowl. Arrange the sautéed spinach, carrot, mushroom, and bean sprouts in separate sections on top of the rice.
4. Step 4: In a small nonstick pan, fry 1 large egg sunny-side up until the edges are crispy and the yolk is still runny, about 3 minutes.
5. Step 5: Place the fried egg on top of the arranged vegetables. Drizzle 1 tbsp gochujang and 1 tsp sesame oil over the bowl. Garnish with 1 tsp toasted sesame seeds and 1 thinly sliced green onion before serving.