One-Pot Korean Beef Bibimbap with Sesame-Garlic Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty one-pot bibimbap featuring savory ground beef, sesame-infused rice, and a medley of sautéed vegetables topped with a spicy gochujang sauce. This korean-inspired one pot ready in about 45 minutes pairs short grain rice, water, ground beef for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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

• 2 cups short grain rice
• 2 1/2 cups water
• 1 lb ground beef
• 2 tbsp sesame oil
• 4, minced garlic cloves
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 large, julienned carrot
• 1 medium, julienned zucchini
• 3 cups fresh spinach
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2, sliced thin green onions
• 4, fried sunny side up eggs
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse 2 cups short grain rice under cold water until water runs clear. In a large pot, combine rice with 2 1/2 cups water and 1 tbsp sesame oil. Bring to a boil over medium-high heat, then reduce to low, cover and simmer for 18 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it apart. Cook for 5-6 minutes until browned. Stir in 3 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper. Cook 2 more minutes until sauce thickens slightly.
4. Step 4: In a separate skillet, heat 1 tbsp sesame oil over medium heat. Sauté 1 large julienned carrot and 1 medium julienned zucchini separately for 2-3 minutes each until tender but still crisp. Quickly blanch 3 cups fresh spinach in boiling water for 30 seconds, drain and squeeze out excess water.
5. Step 5: In a small bowl, mix 2 tbsp gochujang with 1 tbsp rice vinegar to make the spicy sauce.
6. Step 6: To assemble, fluff the rice and spread evenly in bowls. Top with the cooked ground beef, sautéed carrots, zucchini, spinach, and a fried sunny side up egg (1 per serving). Drizzle 1/2 tbsp spicy sauce per bowl, sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions evenly over all servings.