Bibimbap with Spiced Vegetables and Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant Korean rice bowl featuring seasoned sautéed vegetables, a fried egg, and spicy-sweet gochujang sauce for a harmonious meal. This korean-inspired rice & grains ready in about 35 minutes blends steamed short-grain rice, blanched and squeezed spinach, julienned carrots into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 cups steamed short-grain rice
• 2 cups, blanched and squeezed spinach
• 1 cup julienned carrots
• 1 cup bean sprouts
• 1 cup, sliced shiitake mushrooms
• 3 tbsp sesame oil
• 3 cloves minced garlic
• 2 tbsp soy sauce
• to taste salt
• 2 tbsp vegetable oil
• 2 eggs
• 3 tbsp gochujang
• 1 tbsp toasted sesame seeds
• 2 stalks chopped scallions

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a skillet over medium heat. Add 1 cup julienned carrots and sauté with 1 clove minced garlic for 3 minutes until tender but crisp. Season with a pinch of salt and set aside.
2. Step 2: In the same skillet, add 1 tbsp sesame oil and 1 cup bean sprouts. Sauté with 1 clove minced garlic for 2 minutes until slightly softened. Season lightly with salt and remove.
3. Step 3: Next, heat 1 tbsp vegetable oil over medium heat and sauté 1 cup sliced shiitake mushrooms with 1 clove minced garlic and 2 tbsp soy sauce for 4 minutes until mushrooms are golden and fragrant. Set aside.
4. Step 4: In a bowl, gently toss 2 cups blanched spinach with 1 tbsp sesame oil, a pinch of salt, and a small drizzle of soy sauce.
5. Step 5: In a separate pan, heat 1 tbsp vegetable oil over medium heat and fry 2 eggs sunny side up until the whites are set but yolks remain runny.
6. Step 6: To assemble, divide 3 cups steamed short-grain rice evenly into two bowls. Arrange the cooked spinach, carrots, bean sprouts, and mushrooms in sections over the rice.
7. Step 7: Place one fried egg on top of each bowl. Drizzle 3 tbsp gochujang over the vegetables and sprinkle 1 tbsp toasted sesame seeds and 2 chopped scallions before serving. Mix everything thoroughly before eating.