One-Pot Korean Beef Bibimbap

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A colorful and flavorful one-pot Korean beef bibimbap with seasoned vegetables, ground beef, and a spicy gochujang sauce. This korean-inspired beef ready in about 50 minutes pairs ground beef, short grain rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 short grain rice
• 2 1/4 cups water
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 2 cups fresh spinach
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 4, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds
• 2, sliced green onions
• 2 large egg
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 1 1/2 cups short grain rice under cold water until water runs clear, then drain. In a large heavy-bottomed pot, combine rice with 2 1/4 cups water and bring to a boil over medium-high heat.
2. Step 2: Once boiling, reduce heat to low, cover the pot, and simmer for 15 minutes until rice is tender and water is absorbed. Remove from heat and let sit covered for 10 minutes.
3. Step 3: While rice cooks, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 lb ground beef, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Cook for 6-8 minutes until browned and cooked through, breaking up meat.
4. Step 4: In the same skillet, add 1 tbsp sesame oil and sauté 1 julienned medium carrot for 2 minutes until slightly softened. Remove and set aside.
5. Step 5: Add another 1 tbsp sesame oil, sauté 1 small julienned zucchini for 2 minutes until tender, then set aside.
6. Step 6: Blanch 2 cups fresh spinach in boiling water for 1 minute, drain well and squeeze out excess water. Toss spinach with 1 tbsp soy sauce and 1 minced garlic clove.
7. Step 7: In a small bowl, mix 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sugar to create the bibimbap sauce.
8. Step 8: Fry 2 large eggs sunny-side up in a lightly oiled skillet until whites are set but yolks remain runny.
9. Step 9: To assemble, fluff the cooked rice with a fork in the pot. Arrange ground beef, carrot, zucchini, and spinach in sections over the rice. Drizzle the gochujang sauce evenly on top and garnish with 1 tbsp sesame seeds and 2 sliced green onions.
10. Step 10: Place the fried eggs on top just before serving, and mix everything together at the table.