Crispy Korean Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A vibrant bowl of warm rice topped with sautéed vegetables, fried egg, and a spicy-sweet gochujang sauce, delivering authentic Korean flavors. This korean-inspired rice & grains ready in about 40 minutes blends cooked short grain white rice, fresh spinach, medium julienned carrot 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

• 2 cups cooked short grain white rice
• 2 cups fresh spinach
• 1 medium julienned carrot
• 1 cup sliced shiitake mushrooms
• 1 cup blanched bean sprouts
• 3 tbsp divided sesame oil
• 2 tbsp divided soy sauce
• 2 minced divided garlic cloves
• 2 large eggs
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 2 tbsp vegetable oil
• 2 chopped, for garnish green onions

Instructions

1. Step 1: In a small bowl, mix 3 tbsp gochujang, 1 tbsp honey, and 1 tbsp rice vinegar until smooth. Set sauce aside.
2. Step 2: Heat 1 tbsp sesame oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds. Add 2 cups fresh spinach and 1 tbsp soy sauce, cooking for 2 minutes until wilted. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp sesame oil. Sauté 1 medium julienned carrot for 3 minutes until tender-crisp. Remove and set aside. Repeat with 1 cup sliced shiitake mushrooms and 1 minced garlic clove plus 1 tbsp soy sauce for 4 minutes until browned. Remove and set aside.
4. Step 4: Heat 2 tbsp vegetable oil in the skillet over medium-high heat. Add 2 cups cooked short-grain white rice and press down gently, cooking without stirring for 5-6 minutes until a crispy golden crust forms on the bottom. Stir and cook for another 2 minutes.
5. Step 5: In a separate small pan, fry 2 large eggs sunny-side up with a pinch of salt.
6. Step 6: To assemble, divide crispy rice between two bowls. Arrange sautéed spinach, carrots, mushrooms, and 1 cup blanched bean sprouts around the edges. Top each bowl with a fried egg. Drizzle 1.5 tbsp gochujang sauce over each bowl, sprinkle with 1/2 tsp toasted sesame seeds and chopped green onions. Mix thoroughly before eating.