Mushroom and Kimchi Bibimbap with Fried Egg

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty Korean rice bowl combining earthy sautéed mushrooms, tangy kimchi, and a fried egg for a satisfying meal. This Korean recipe (vegetarian), ready in about 45 minutes, pairs short grain white rice, kimchi, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 1/2 cups short grain white rice
• 1/2 cup, chopped kimchi
• 8 oz, sliced mixed mushrooms (button, oyster, shiitake)
• 1 1/2 cups spinach
• 1 1/2 tbsp soy sauce
• 3 tbsp sesame oil
• 3 cloves minced garlic
• 1/2 tsp sugar
• 2 tbsp gochujang
• 2 tbsp vegetable oil
• 2 large eggs
• 1 tsp toasted sesame seeds
• 1, thinly sliced scallions

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Instructions

1. Step 1: Rinse 1 1/2 cups short grain white rice until water runs clear, then cook with 1 3/4 cups water for 20 minutes until tender; keep warm.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 8 oz mixed sliced mushrooms and 1 minced garlic clove; sauté for 5-6 minutes until mushrooms are browned and fragrant. Stir in 1 tbsp soy sauce and 1/2 tsp sugar; cook for another minute. Remove and set aside.
3. Step 3: Blanch 1 1/2 cups spinach in boiling water for 30 seconds, drain, squeeze out excess liquid, then toss with 1 tbsp sesame oil and 1/2 tbsp soy sauce; set aside.
4. Step 4: Heat 1 tbsp vegetable oil in the skillet over medium heat. Add 1/2 cup chopped kimchi and sauté for 3 minutes until heated through and slightly caramelized; remove.
5. Step 5: Fry 2 large eggs sunny-side up in 1 tbsp vegetable oil over medium heat until whites are set but yolks remain runny, about 3 minutes.
6. Step 6: In a small bowl, combine 2 tbsp gochujang with 1 tbsp sesame oil for a flavorful drizzle.
7. Step 7: To serve, divide rice between two bowls. Arrange the sautéed mushrooms, spinach, and kimchi in sections over the rice. Place a fried egg on top, drizzle with the gochujang-sesame oil sauce, and garnish with 1 tsp toasted sesame seeds and sliced scallions. Mix before eating for a balanced flavor experience.