One-Pot Korean Beef Bibimbap with Spinach and Carrots
A quick one-pot bibimbap combining seasoned ground beef, sautéed spinach, julienned carrots, and steamed rice with a spicy gochujang sauce. This korean-inspired one pot ready in about 45 minutes pairs ground beef, sesame oil, garlic cloves, minced 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
- 2 tbsp sesame oil
- 4 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp gochujang (Korean chili paste)
- 4 cups spinach, fresh
- 2 medium carrots, julienned
- 1 1/2 cups white rice, uncooked
- 2 1/4 cups water
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large deep skillet or pot over medium-high heat. Add 1 lb ground beef and 4 minced garlic cloves, cooking and breaking up meat until browned and cooked through, about 6-8 minutes.
- Step 2: Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp gochujang, cooking for 2 more minutes until beef is coated and sauce thickens.
- Step 3: Push beef to one side of the pot. Add remaining 1 tbsp sesame oil to empty side, then add 4 cups fresh spinach and 2 julienned carrots. Sauté vegetables for 3-4 minutes until spinach wilts and carrots soften slightly.
- Step 4: Add 1 1/2 cups uncooked white rice and 2 1/4 cups water to the pot, stirring to combine all ingredients evenly. Bring mixture to a boil, cover, reduce heat to low, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat, fluff rice gently. Garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving warm.
Equipment for this recipe
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Frequently asked questions
How long does One-Pot Korean Beef Bibimbap with Spinach and Carrots take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Korean Beef Bibimbap with Spinach and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef from drying out.
Can I substitute ingredients in One-Pot Korean Beef Bibimbap with Spinach and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Korean Beef Bibimbap with Spinach and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Korean Beef Bibimbap with Spinach and Carrots?
Korean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
