Sautéed Beef and Spinach Bibimbap with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A colorful Korean rice bowl featuring tender marinated beef, sautéed spinach, and a spicy gochujang sauce that ties all the flavors together. This korean ready in about 35 minutes pairs short grain white rice, ground beef, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 cooked short grain white rice
• 8 oz ground beef
• 3 cups fresh spinach
• 2 tbsp soy sauce
• 3 tsp sesame oil
• 3 minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 tbsp toasted sesame seeds
• 1 medium julienned carrot
• 1 small julienned zucchini
• 1 large egg
• 2 tsp vegetable oil

Instructions

1. Step 1: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add 8 oz ground beef and 1 minced garlic clove, sauté for 5 minutes until browned and cooked through. Stir in 1 tbsp soy sauce and cook for 1 minute, then remove beef from skillet and set aside.
2. Step 2: In the same skillet, add 1 tsp vegetable oil and sauté 3 cups fresh spinach with a pinch of salt over medium heat for 2 minutes until wilted, then remove and set aside.
3. Step 3: Add another 1 tsp vegetable oil to the skillet and sauté 1 medium julienned carrot for 3 minutes until tender but crisp, then set aside. Repeat with 1 small julienned zucchini for 3 minutes.
4. Step 4: In a small bowl, mix 2 tbsp gochujang, 1 tsp sugar, 1 tsp rice vinegar, 1 tbsp soy sauce, and 1 tsp sesame oil until smooth to make the bibimbap sauce.
5. Step 5: Heat 1 tsp vegetable oil in a nonstick pan over medium heat. Crack 1 large egg and fry sunny-side up for 2-3 minutes until whites are set but yolk remains runny.
6. Step 6: To assemble, place 2 cups cooked short grain white rice in a bowl. Arrange the cooked beef, spinach, carrot, and zucchini neatly on top. Place the fried egg in the center and drizzle 2 tbsp bibimbap sauce over the bowl. Sprinkle 1 tbsp toasted sesame seeds before serving.