One-Pot Spicy Korean Beef and Rice Bowl

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Ground beef simmered with gochujang and garlic in a single pot, served over fluffy rice with a fried egg and sautéed spinach for a quick and spicy Korean-inspired meal. This Korean-inspired beef recipe, ready in about 35 minutes, pairs ground beef, gochujang (Korean chili paste), 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.

Prep: 10 min Cook: 25 min Serves 4 Korean cuisine 550 cal/serving

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Ingredients

1 lb ground beef
2 tbsp gochujang (Korean chili paste)
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp brown sugar
1 cup water
1 1/2 cups uncooked jasmine rice
4 cups baby spinach
4 large eggs
2 tbsp vegetable oil
1 tsp sesame oil
2 stalks scallions, chopped
1 tbsp sesame seeds

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Instructions

Step 1: In a large deep skillet or pot, heat 2 tbsp vegetable oil over medium-high heat. Add 1 lb ground beef and 4 minced garlic cloves, cooking for 5-6 minutes until beef is browned and fragrant.
Step 2: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 cup water. Mix well to combine.
Step 3: Add 1 1/2 cups uncooked jasmine rice to the pot, stirring to distribute evenly. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
Step 4: Meanwhile, in a separate pan, sauté 4 cups baby spinach in 1 tsp sesame oil over medium heat for 2-3 minutes until wilted.
Step 5: In another skillet, fry 4 large eggs sunny-side up with a pinch of salt.
Step 6: To assemble, fluff the rice and beef mixture slightly, then divide into four bowls. Top each with sautéed spinach, a fried egg, 2 chopped scallions, and sprinkle with 1 tbsp sesame seeds for a nutty finish.