Korean Bibimbap-Inspired Vegetable Rice Bowl with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A vibrant bowl of steamed rice topped with sautéed vegetables, a fried egg, and a spicy, sweet gochujang sauce for a balanced Korean-inspired meal. This korean-inspired rice & grains (vegetarian) ready in about 40 minutes blends rinsed short-grain white rice, water, fresh, roughly chopped spinach 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 520 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

• 1 cup, rinsed short-grain white rice
• 1 1/4 cups water
• 2 cups fresh, roughly chopped spinach
• 1 medium, julienned carrot
• 1 cup sliced shiitake mushrooms
• 3 tbsp, divided sesame oil
• 3 cloves, minced, divided garlic cloves
• 2 tbsp, divided soy sauce
• 2 large eggs
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 stalks, thinly sliced green onions

Instructions

1. Step 1: In a medium pot, combine 1 cup rinsed short-grain white rice with 1 1/4 cups water. Bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: While rice cooks, heat 1 tbsp sesame oil in a skillet over medium heat. Add 1 minced garlic clove and 1 cup sliced shiitake mushrooms, sauté for 5 minutes until mushrooms are tender and lightly browned. Add 1 tbsp soy sauce and stir to coat, then remove from skillet.
3. Step 3: In the same skillet, add another 1 tbsp sesame oil and sauté 1 julienned carrot for 3 minutes until slightly softened. Remove and set aside.
4. Step 4: Blanch 2 cups roughly chopped spinach in boiling water for 30 seconds, drain well, then toss with 1 tbsp soy sauce, 1 minced garlic clove, and a drizzle of sesame oil.
5. Step 5: In another nonstick pan, heat 1 tbsp sesame oil over medium heat and fry 2 large eggs sunny-side up, cooking until whites are set but yolks remain runny.
6. Step 6: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp honey, and 1 tbsp rice vinegar until smooth.
7. Step 7: To assemble, divide cooked rice between two bowls. Arrange sautéed mushrooms, carrots, and spinach in sections atop the rice. Place one fried egg on each bowl, drizzle with gochujang sauce, sprinkle with 1 tbsp toasted sesame seeds, and garnish with 2 thinly sliced green onions. Serve immediately.