Crisp Korean Bibimbap with Spiced Ground Beef and Julienned Vegetables

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A vibrant bibimbap bowl with seasoned ground beef, crisp sautéed vegetables, and a fried egg, topped with spicy gochujang sauce. This Korean-inspired beef recipe, ready in about 40 minutes, pairs short grain rice, ground beef, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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, cooked short grain rice
• 1/2 lb ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2, minced garlic cloves
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 1 cup, blanched bean sprouts
• 1 cup, blanched and squeezed dry spinach
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 large eggs
• 1 tsp sesame seeds
• 2, thinly sliced green onions

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Instructions

1. Step 1: In a skillet over medium-high heat, combine 1/2 lb ground beef, 2 tbsp soy sauce, 1 tbsp sesame oil, and 2 minced garlic cloves. Cook for 5-7 minutes, breaking apart the beef, until browned and flavorful. Remove from heat.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 1 medium julienned carrot and 1 small julienned zucchini separately over medium heat for 2-3 minutes each until tender-crisp. Set aside.
3. Step 3: Blanch 1 cup bean sprouts and 1 cup spinach in boiling water for 1 minute each, then drain and squeeze out excess water.
4. Step 4: Heat remaining 1 tbsp vegetable oil in a nonstick pan over medium heat. Crack 2 large eggs and fry until the whites are set but yolks remain runny, about 3 minutes.
5. Step 5: To assemble, place 2 cups cooked short grain rice in bowls. Arrange cooked ground beef, sautéed carrot, zucchini, blanched bean sprouts, and spinach in sections atop the rice.
6. Step 6: Place one fried egg on top of each bowl, sprinkle with 1 tsp sesame seeds and 2 thinly sliced green onions.
7. Step 7: Mix 2 tbsp gochujang with 1 tsp sugar and serve alongside for drizzling or mixing into the bibimbap before eating.