Korean-Inspired Bibimbap with Sautéed Vegetables and Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A colorful bowl of warm rice topped with a variety of sautéed vegetables, a fried egg, and a spicy-sweet gochujang sauce for a comforting Korean classic. This korean-inspired rice & grains (vegetarian option) ready in about 35 minutes blends cooked short-grain white rice, spinach, medium julienned carrot 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 420 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

• 2 cups cooked short-grain white rice
• 1 cup spinach
• 1 medium julienned carrot
• 1 cup sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 tbsp sesame oil
• 2 minced garlic cloves
• 2 tbsp soy sauce
• 3 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 4 fried eggs
• 1 tbsp sesame seeds
• 2 sliced green onions

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 cup spinach and cook until wilted, about 1-2 minutes. Remove and set aside.
2. Step 2: In the same skillet, add another 1 tbsp sesame oil and sauté 1 medium julienned carrot for 3 minutes until tender. Remove and set aside.
3. Step 3: Add 1 cup sliced shiitake mushrooms to the skillet and cook for 4 minutes until soft. Remove and set aside.
4. Step 4: Briefly blanch 1 cup bean sprouts in boiling water for 1 minute, then drain.
5. Step 5: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sugar.
6. Step 6: To assemble, divide 2 cups cooked short-grain white rice into 4 bowls. Arrange cooked spinach, carrots, mushrooms, and bean sprouts on top in sections. Place one fried egg on each bowl.
7. Step 7: Drizzle the gochujang sauce over everything, sprinkle with 1 tbsp sesame seeds, and garnish with 2 sliced green onions. Mix thoroughly before eating.