Sautéed Beef and Seasonal Vegetable Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A Korean mixed rice bowl featuring tender marinated beef and a colorful array of sautéed vegetables, topped with a vibrant homemade gochujang sauce. This korean ready in about 50 minutes pairs short grain white rice, ground beef, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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 white rice
• 8 oz ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned zucchini
• 1 medium, julienned carrot
• 4, sliced shiitake mushrooms
• 2 cups, fresh spinach
• 1 cup bean sprouts
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, toasted sesame seeds
• 2 large eggs
• 2 tbsp vegetable oil
• 2 stalks, sliced green onions

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until water runs clear, then cook in a rice cooker or pot with 2 1/2 cups water until tender, about 20 minutes.
2. Step 2: In a bowl, combine 8 oz ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 minced garlic clove; marinate for 10 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat, add marinated beef, and cook for 4-5 minutes until browned and cooked through; set aside.
4. Step 4: Heat 1 tbsp vegetable oil in the same skillet; sauté 1 julienned zucchini for 2 minutes until tender but still crisp; remove and keep warm.
5. Step 5: Repeat with 1 julienned carrot and 4 sliced shiitake mushrooms, cooking each separately for 2-3 minutes until softened; set aside.
6. Step 6: Blanch 2 cups fresh spinach in boiling water for 1 minute until wilted, drain, squeeze excess water, and season with a pinch of salt.
7. Step 7: Blanch 1 cup bean sprouts for 2 minutes, drain, and season lightly with salt.
8. Step 8: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp honey, and 1 minced garlic clove until smooth.
9. Step 9: Fry 2 large eggs sunny side up in 1 tsp vegetable oil over medium heat until whites are set but yolks remain runny.
10. Step 10: To assemble, divide cooked rice into two bowls; arrange sautéed vegetables and beef around the edges; place fried egg in the center.
11. Step 11: Drizzle 2 tbsp of the gochujang sauce over the top, sprinkle 1 tsp toasted sesame seeds and 2 sliced green onions before serving.