One-Pot Korean Beef and Vegetable Bibimbap

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A flavorful and colorful one-pot bibimbap featuring seasoned ground beef, sautéed vegetables, and rice topped with a spicy gochujang sauce. This Korean-inspired beef recipe, ready in about 50 minutes, pairs ground beef, short grain white rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, 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 lb ground beef
• 1 1/2 cups, rinsed short grain white rice
• 2 1/4 cups water
• 1 medium, julienned carrot
• 1 medium, julienned zucchini
• 4 oz, sliced shiitake mushrooms
• 2 cups fresh spinach
• 3, minced garlic cloves
• 3 tbsp, divided soy sauce
• 2 tbsp, divided sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tbsp vegetable oil
• 1 tbsp toasted sesame seeds
• 2, thinly sliced scallions
• 4, for serving (optional) fried eggs

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large deep skillet or pot over medium-high heat. Add 1 lb ground beef and 3 minced garlic cloves. Cook for 5-6 minutes, breaking up the meat until browned. Stir in 2 tbsp soy sauce and 1 tbsp sesame oil. Remove beef to a bowl and set aside.
2. Step 2: In the same skillet, add 1 medium julienned carrot, 1 medium julienned zucchini, 4 oz sliced shiitake mushrooms, and 2 cups fresh spinach. Sauté vegetables for 5 minutes until tender, seasoning with 1 tbsp soy sauce and 1 tbsp sesame oil.
3. Step 3: Add 1 1/2 cups rinsed short grain rice and 2 1/4 cups water to the pot. Arrange cooked beef and sautéed vegetables over the rice in sections without stirring.
4. Step 4: Cover and cook over low heat for 20 minutes until rice is tender and liquid absorbed.
5. Step 5: In a small bowl, mix 2 tbsp gochujang with 1 tsp sugar and a splash of water to thin if needed.
6. Step 6: Serve bibimbap by scooping rice, beef, and vegetables into bowls. Top each with a fried egg if desired, drizzle with gochujang sauce, and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.