Sautéed Beef Bibimbap with Gochujang Sauce and Crispy Spinach

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

A warm Korean rice bowl topped with tender sautéed beef, crispy spinach, seasoned vegetables, and a spicy-sweet gochujang sauce. This korean ready in about 45 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 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
• 4 cups spinach
• 1 medium carrot
• 1 cup sliced shiitake mushrooms
• 1 cup bean sprouts
• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 3 cloves minced garlic
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tsp toasted sesame seeds
• 2 large egg
• 1 stalk sliced green onion

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until water runs clear; cook in a rice cooker or pot with 2.5 cups water for 15 minutes until tender and fluffy.
2. Step 2: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add 8 oz ground beef and 1 minced garlic clove, sauté for 5-6 minutes until beef is browned and cooked through; season with 1 tbsp soy sauce and set aside.
3. Step 3: Blanch 4 cups spinach in boiling water for 30 seconds, drain well, then squeeze out excess water. In the same skillet, add 1 tbsp sesame oil and sauté the spinach with a pinch of salt for 2 minutes until slightly crispy. Set aside.
4. Step 4: Julienne 1 medium carrot and sauté in 1 tbsp sesame oil over medium heat for 3 minutes until tender but still crisp; season with 1 tsp soy sauce.
5. Step 5: Rinse and drain 1 cup bean sprouts. Blanch in boiling water for 1 minute, drain, then toss with a pinch of salt and 1 minced garlic clove.
6. Step 6: In the skillet, add 1 tbsp sesame oil and sauté 1 cup sliced shiitake mushrooms with 1 tsp soy sauce for 4 minutes until tender and lightly browned.
7. Step 7: For the sauce, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp water until smooth and glossy.
8. Step 8: In a nonstick pan over medium heat, fry 2 large eggs sunny side up, cooking until whites are set but yolks remain runny, about 3 minutes.
9. Step 9: To assemble, scoop cooked rice into 2 large bowls. Arrange sautéed beef, spinach, carrot, mushrooms, and bean sprouts in sections on top of rice. Place a fried egg in the center.
10. Step 10: Drizzle 2 tbsp of the gochujang sauce over each bowl, sprinkle 2 tsp toasted sesame seeds and 1 sliced green onion. Mix everything together before eating for a harmonious flavor.