Sautéed Beef and Vegetable Bibimbap with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Korean rice bowl featuring tender marinated beef, sautéed vegetables, and a spicy-sweet gochujang sauce. This korean ready in about 45 minutes pairs short grain white rice, beef sirloin, thinly sliced, 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 beef sirloin, thinly sliced
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 3 cloves garlic cloves, minced
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 4 oz shiitake mushrooms, sliced
• 2 cups, fresh spinach
• 1 cup bean sprouts
• 2 large eggs
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp scallions, thinly sliced
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil
• to taste salt
• 2 1/2 cups (for rice) water

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until water runs clear; drain and cook with 2 1/2 cups water in a rice cooker or pot until fluffy, about 15 minutes. Keep warm.
2. Step 2: Marinate 8 oz thinly sliced beef sirloin in 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 minced garlic clove for 15 minutes at room temperature.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated beef and cook for 3-4 minutes until browned and cooked through; set aside.
4. Step 4: In the same skillet, add 1 tbsp vegetable oil and sauté 1 medium julienned carrot for 2 minutes until slightly softened; season lightly with salt and set aside. Repeat this step separately for 1 medium julienned zucchini and 4 oz sliced shiitake mushrooms, cooking each for 2-3 minutes until tender.
5. Step 5: Blanch 2 cups fresh spinach in boiling water for 30 seconds, drain, squeeze out excess water, and toss with 1 tsp sesame oil and a pinch of salt.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain, and season with a pinch of salt.
7. Step 7: For the bibimbap sauce, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 minced garlic clove until smooth.
8. Step 8: Fry 2 large eggs sunny-side up in a non-stick pan over medium heat until whites are set but yolks remain runny, about 3 minutes.
9. Step 9: To assemble, divide cooked rice among 2 bowls. Neatly arrange cooked beef, carrot, zucchini, mushrooms, spinach, and bean sprouts on top. Place one fried egg in the center of each bowl.
10. Step 10: Drizzle 1 1/2 tbsp of bibimbap sauce on each bowl, sprinkle with 1 tbsp sesame seeds and 2 tbsp thinly sliced scallions. Mix thoroughly before eating.