Korean-Inspired Beef Bibimbap with Sautéed Vegetables and Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant bowl of marinated ground beef atop steamed rice, accompanied by sautéed spinach, carrots, and mushrooms, all topped with a spicy-sweet gochujang sauce. This korean-inspired beef ready in about 35 minutes blends (85% lean) ground beef, soy sauce, sesame oil 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 570 calories and feeds 4, 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 lb (85% lean) ground beef
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 3 cloves, minced garlic cloves
• 1 tbsp brown sugar
• 2 medium, julienned carrots
• 4 cups fresh spinach
• 1 cup, sliced shiitake mushrooms
• 4 cups cooked short-grain rice
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2 stalks, thinly sliced green onions
• 4 large eggs

Instructions

1. Step 1: In a medium bowl, combine 1 lb ground beef with 3 tbsp soy sauce, 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp brown sugar. Mix thoroughly and let marinate for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated beef and cook for 5-7 minutes, breaking it apart with a spatula, until browned and cooked through. Remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Sauté 2 julienned carrots for 3 minutes until slightly tender, then add 1 cup sliced shiitake mushrooms and cook for another 3 minutes until mushrooms soften. Remove and set aside.
4. Step 4: Quickly sauté 4 cups fresh spinach in the skillet for 2 minutes until wilted. Season lightly with salt.
5. Step 5: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp water to make the sauce.
6. Step 6: In a separate pan, fry 4 large eggs sunny side up with a little oil until whites are set but yolks remain runny.
7. Step 7: To assemble, divide 4 cups cooked short-grain rice among four bowls. Top each with cooked beef, sautéed carrots, mushrooms, spinach, a fried egg, and drizzle 1 tbsp gochujang sauce over each. Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.