Sautéed Vegetable and Beef Bibimbap with Gochujang Drizzle

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

A vibrant Korean rice bowl featuring tender sautéed vegetables and beef, topped with a spicy gochujang sauce and a perfectly fried egg. This Korean recipe, ready in about 60 minutes, pairs uncooked short-grain rice, water, flank steak for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, 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

• 1 cup uncooked short-grain rice
• 1.5 cups water
• 12 ounces flank steak
• 2 cups spinach
• 1 cup bean sprouts
• 1 medium (julienned) carrot
• 1 cup, sliced mushrooms
• 1/2 cup, sliced zucchini
• 1/2 cup, sliced bell pepper
• 1 tablespoon vegetable oil
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons gochujang
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 tablespoon water
• 4 large eggs
• 1 tablespoon sesame seeds

Instructions

1. Step 1: Cook 1 cup uncooked short-grain rice with 1.5 cups water in a rice cooker or pot until tender, about 15 minutes. Let rest, covered, for 5 minutes. Fluff with a fork and set aside warm.
2. Step 2: Slice 12 ounces flank steak against the grain into thin strips. Season with 1 teaspoon soy sauce and 1/2 teaspoon sesame oil, then set aside.
3. Step 3: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add seasoned flank steak and cook for 3-4 minutes until browned, then remove and set aside.
4. Step 4: In the same skillet, add 1 teaspoon sesame oil, then add spinach, bean sprouts, julienned carrot, sliced mushrooms, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
5. Step 5: Whisk 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 tablespoon water in a small bowl until smooth.
6. Step 6: Divide warm rice between four bowls. Arrange sautéed vegetables and flank steak over rice. Fry 4 large eggs sunny-side up in a small skillet with 1/2 teaspoon vegetable oil until whites are set and yolks runny, about 2-3 minutes per egg.
7. Step 7: Top each bowl with a fried egg, drizzle with gochujang sauce, and sprinkle with 1 tablespoon sesame seeds.