Korean-Style Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A colorful Korean rice bowl loaded with sautéed vegetables, marinated beef, and a spicy-sweet gochujang sauce for a balanced and popular comfort meal. This korean-inspired rice & grains ready in about 45 minutes blends cooked short-grain white rice, ground beef, soy sauce 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 650 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

• 2 cups cooked short-grain white rice
• 1/2 lb ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 minced garlic cloves
• 1 medium, julienned carrot
• 2 cups fresh spinach
• 1 cup sliced shiitake mushrooms
• 1 cup blanched bean sprouts
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• 2 tbsp vegetable oil
• 2 large eggs
• 1 sliced green onion

Instructions

1. Step 1: In a medium bowl, mix 1/2 lb ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 minced garlic clove. Set aside to marinate for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 5-6 minutes until browned and cooked through. Transfer to a plate.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil and sauté 1 medium julienned carrot for 3 minutes until slightly softened. Remove.
4. Step 4: Quickly sauté 2 cups fresh spinach with a pinch of salt until wilted, about 2 minutes. Remove.
5. Step 5: Sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove over medium heat for 4 minutes until tender. Remove.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain.
7. Step 7: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp toasted sesame seeds to make the sauce.
8. Step 8: Fry 2 large eggs sunny side up in a nonstick pan over medium heat until whites are set but yolks remain runny.
9. Step 9: To assemble, place 2 cups cooked short-grain white rice in each bowl. Arrange cooked beef, carrots, spinach, mushrooms, and bean sprouts in sections on top of the rice. Place a fried egg in the center and drizzle with the gochujang sauce. Garnish with 1 sliced green onion before serving.