Half-Hour Spicy Korean Bibimbap with Sautéed Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A colorful bowl of warm rice topped with spicy gochujang sauce and a vibrant mix of sautéed vegetables ready in just 30 minutes. This Korean-inspired rice and grain recipe (vegetarian option), ready in about 30 minutes, pairs short grain rice, water, spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1 cup short grain rice
• 1 1/4 cups water
• 2 cups spinach leaves
• 1 medium carrot
• 4 large shiitake mushrooms
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 3 cloves garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp vegetable oil
• 2 eggs fried egg
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup short grain rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a pot and bring to a boil over high heat. Reduce to low, cover, and simmer 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, thinly slice 1 medium carrot and 4 large shiitake mushrooms. Mince 3 garlic cloves.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add sliced mushrooms and 1 minced garlic clove, sauté for 3-4 minutes until soft and fragrant. Remove and set aside.
4. Step 4: In the same skillet, add 1 tbsp sesame oil. Add carrot slices and 1 minced garlic clove, sauté 3 minutes until tender-crisp. Remove and set aside.
5. Step 5: Quickly blanch 2 cups spinach leaves in boiling water for 30 seconds, drain, and squeeze out excess water. Toss spinach with 1 tbsp soy sauce and 1 minced garlic clove.
6. Step 6: To assemble, divide cooked rice into two bowls. Arrange spinach, carrots, and mushrooms in sections on top.
7. Step 7: Fry 2 eggs sunny side up in 1 tbsp vegetable oil until edges are crispy but yolks still runny.
8. Step 8: Place one fried egg on top of each bowl. Drizzle 2 tbsp gochujang and sprinkle 1 tbsp toasted sesame seeds over all. Mix thoroughly before eating.