Korean Bulgogi Beef Bibimbap

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender marinated beef mixed with rice, vegetables, and a spicy gochujang sauce, topped with fried egg. This korean-inspired beef (gluten-free) ready in about 65 minutes pairs beef sirloin, gochujang, rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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

• 300g beef sirloin
• 2 tbsp gochujang
• 2 cups rice
• 1 cup spinach
• 2 fried egg

Instructions

1. Step 1: Cut the 300g beef sirloin into 1/2-inch thick strips, place in a bowl, and add 2 tbsp gochujang. Mix thoroughly with your hands until the beef is evenly coated, then refrigerate for at least 20 minutes (or up to 2 hours) to allow the flavors to penetrate. Tip: For deeper umami, add 1 tbsp soy sauce and 1 tsp sesame oil to the marinade.
2. Step 2: Cook 2 cups rice in a pot of boiling water, stirring occasionally, for 18–20 minutes until tender and fully absorbed. Drain, then transfer to a large bowl and fluff with a fork until light and airy. Tip: Use a rice cooker for even cooking and less risk of burning.
3. Step 3: Wash 1 cup spinach thoroughly, pat dry with paper towels, and set aside. Heat a non-stick skillet over medium-high heat, add 1 tbsp olive oil, and swirl to coat. Add the spinach, season with a pinch of salt, and sauté for 2–3 minutes until wilted and tender, stirring occasionally. Remove from heat and set aside. Tip: Avoid overcrowding the pan to prevent steaming instead of sautéing.
4. Step 4: Divide the cooked rice evenly between two heatproof bowls or plates. Top each portion with the marinated beef strips, ensuring they are spread in an even layer. Spoon the sautéed spinach over the beef, pressing gently to nestle it into the rice.
5. Step 5: Place one fried egg (cooked sunny-side up in a non-stick pan over medium heat for 3–4 minutes until the whites are set and the yolk is runny) on top of each bowl. Serve immediately, allowing the egg’s warmth to slightly melt the gochujang and blend the flavors. Tip: Add the egg after assembling the dish to prevent the rice from becoming soggy.