Sautéed Beef Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A colorful Korean rice bowl featuring tender marinated beef, sautéed vegetables, and a vibrant homemade 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
• 1 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 4, sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 cups fresh spinach
• 2 large eggs
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions
• 2 tbsp vegetable oil

Instructions

1. Step 1: Rinse 2 cups short grain white rice under cold water until water runs clear. Cook using a rice cooker or stovetop per package instructions until fluffy, about 20 minutes.
2. Step 2: In a bowl, combine 8 oz ground beef with 2 tbsp soy sauce, 1 minced garlic clove, and 1 tsp sesame oil. 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, breaking apart, until browned and cooked through. Remove and set aside.
4. Step 4: In the same skillet, add 1 tbsp vegetable oil. Sauté 1 julienned carrot, 1 small julienned zucchini, and 4 sliced shiitake mushrooms separately for 2-3 minutes each until tender but crisp. Season each with a pinch of salt. Set aside.
5. Step 5: Blanch 1 cup bean sprouts in boiling water for 1 minute, then drain and toss with a pinch of salt and 1 tsp sesame oil.
6. Step 6: Blanch 2 cups fresh spinach in boiling water for 30 seconds, drain, squeeze out excess water, and toss with a pinch of salt and 1 tsp sesame oil.
7. Step 7: For the sauce, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp water until smooth.
8. Step 8: In a nonstick pan, heat 1 tbsp vegetable oil over medium heat and fry 2 large eggs sunny-side up until whites are set but yolks remain runny, about 3 minutes.
9. Step 9: To assemble, divide cooked rice between two bowls. Artistically arrange cooked beef, sautéed carrot, zucchini, mushrooms, bean sprouts, and spinach on top. Place a fried egg in the center.
10. Step 10: Drizzle 1 tbsp sesame oil over the bowl, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions. Serve the gochujang sauce on the side for mixing just before eating.