Korean Bibimbap-Inspired Vegetable Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant rice bowl layered with sautéed vegetables, seasoned with sesame oil and gochujang for a balanced, flavorful meal. This korean-inspired rice & grains (vegetarian option) ready in about 50 minutes pairs short-grain white rice, water, spinach, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, 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 1/2 cups short-grain white rice
• 2 cups water
• 2 cups spinach, chopped
• 1 cup carrot, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup bean sprouts
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 3 fried eggs
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 1/2 cups short-grain white rice under cold water until water runs clear. Combine with 2 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then reduce to simmer covered for 18 minutes until water is absorbed.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 cup sliced shiitake mushrooms and 2 minced garlic cloves, sauté for 4-5 minutes until mushrooms soften.
3. Step 3: In separate pans, quickly sauté 2 cups chopped spinach, 1 cup julienned carrot, and 1 cup bean sprouts each with 1/2 tbsp sesame oil and 1/2 tbsp soy sauce, cooking each for 2-3 minutes until just tender. Set vegetables aside.
4. Step 4: To assemble, divide cooked rice into 3 bowls. Arrange sautéed spinach, carrot, mushrooms, and bean sprouts on top in sections.
5. Step 5: Place 1 fried egg on each bowl. Drizzle with remaining 1 tbsp sesame oil and 1 1/2 tbsp gochujang. Sprinkle 1 tsp toasted sesame seeds over each bowl. Mix thoroughly before eating.