Sautéed Beef and Vegetables Bibimbap with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A vibrant Korean rice bowl featuring tender marinated beef, sautéed vegetables, a fried egg, and a spicy-sweet gochujang sauce. This Korean recipe, ready in about 45 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
• 2 tbsp sesame oil
• 2 cloves minced garlic
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 1 cup bean sprouts
• 2 cups fresh spinach
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 large fried egg
• 1 tsp toasted sesame seeds
• 1 stalk, thinly sliced green onion

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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 on stove with 2.5 cups water until tender and fluffy, about 15-20 minutes.
2. Step 2: In a bowl, combine 8 oz ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 clove minced garlic; marinate for 10 minutes.
3. Step 3: Heat 1 tbsp sesame oil in a skillet over medium-high heat, add marinated beef and cook for 5-6 minutes until browned and cooked through; set aside.
4. Step 4: In the same skillet, add 1 tsp sesame oil, sauté 1 medium julienned carrot for 2-3 minutes until tender but crisp; remove and set aside.
5. Step 5: Add 1 small julienned zucchini, sauté for 2 minutes until softened; remove and set aside.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain and toss with a pinch of salt and 1/2 tsp sesame oil.
7. Step 7: Blanch 2 cups fresh spinach in boiling water for 30 seconds, drain and squeeze out excess water; toss with 1 clove minced garlic and 1/2 tsp soy sauce.
8. Step 8: Prepare gochujang sauce by whisking together 3 tbsp gochujang, 1 tbsp sugar, 1 tbsp rice vinegar, and 1 tbsp water until smooth.
9. Step 9: In a non-stick pan over medium heat, fry 1 large egg sunny-side up until edges are crispy and yolk is still runny, about 2-3 minutes.
10. Step 10: To assemble, place cooked rice in a bowl, arrange beef, carrot, zucchini, bean sprouts, and spinach in sections on top, place fried egg in center, drizzle 2-3 tbsp gochujang sauce, sprinkle 1 tsp toasted sesame seeds and 1 sliced green onion before serving.