Gochujang-Marinated Chicken Bibimbap with Sautéed Vegetables

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A hearty Korean rice bowl layered with gochujang-marinated chicken, assorted seasoned vegetables, and a fried egg. This Korean recipe, ready in about 55 minutes, pairs short grain white rice, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 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 white rice
• 10 oz chicken thighs, boneless and skinless, sliced
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 3 garlic cloves, minced
• 4 tbsp sesame oil
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 1 cup bean sprouts
• 2 cups spinach
• 2 large eggs
• 1 tbsp toasted sesame seeds
• 2 stalks green onions, chopped
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until clear and cook with 2 1/2 cups water until tender, about 20 minutes.
2. Step 2: In a bowl, combine 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 minced garlic clove. Add 10 oz sliced chicken thighs and marinate for 20 minutes.
3. Step 3: Heat 2 tbsp sesame oil in a skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes until cooked through and caramelized; remove and keep warm.
4. Step 4: In the same skillet, add 1 tbsp sesame oil and sauté 1 medium julienned carrot for 3 minutes until tender-crisp; season with salt.
5. Step 5: Add 1 tbsp sesame oil and sauté 1 medium julienned zucchini for 3 minutes until softened; season with salt and pepper.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 2 minutes, drain, and toss with a pinch of salt and 1 tsp sesame oil.
7. Step 7: Blanch 2 cups spinach in boiling water for 1 minute, drain and squeeze dry. Toss with 1 tsp soy sauce and 1 tsp sesame oil.
8. Step 8: Heat 1 tsp sesame oil in a nonstick pan over medium heat and fry 2 large eggs sunny side up for about 3 minutes until whites are set and yolks remain runny.
9. Step 9: To assemble, divide cooked rice into two bowls. Arrange cooked chicken, carrots, zucchini, bean sprouts, and spinach in sections atop the rice.
10. Step 10: Place a fried egg on each bowl. Sprinkle with 1 tbsp toasted sesame seeds and chopped green onions.
11. Step 11: Serve with extra gochujang on the side for drizzling and instruct to mix thoroughly before eating.