Sautéed Vegetable and Marinated Beef Bibimbap with Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A vibrant Korean rice bowl featuring tender marinated beef, an assortment of seasoned sautéed vegetables, topped with a fried egg and spicy gochujang sauce. This korean-inspired korean ready in about 45 minutes blends short grain white rice, ground beef, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 600 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 cloves minced garlic
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 4, sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 cups fresh spinach
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp rice vinegar
• 2 fried eggs
• 1 tbsp toasted sesame seeds
• 1 stalk, thinly sliced green onions

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 pot with 2 1/2 cups water until tender, about 20 minutes.
2. Step 2: In a bowl, combine 8 oz ground beef, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 clove minced garlic; mix well and marinate for 10 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat, add marinated beef, and sauté for 4-5 minutes until browned and cooked through; remove and set aside.
4. Step 4: In the same skillet, add 1 tsp sesame oil, sauté 1 medium julienned carrot for 2 minutes until slightly softened; transfer to a plate.
5. Step 5: Sauté 1 small julienned zucchini for 2 minutes until tender; transfer to plate.
6. Step 6: Add 4 sliced shiitake mushrooms, cook for 3 minutes until browned; transfer to plate.
7. Step 7: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain well.
8. Step 8: Blanch 2 cups fresh spinach in boiling water for 30 seconds, drain and squeeze out excess water; season with a pinch of salt and 1/2 tsp sesame oil.
9. Step 9: Prepare gochujang sauce by mixing 2 tbsp gochujang, 1 tsp sugar, 1 tsp rice vinegar, and 1 minced garlic clove until smooth.
10. Step 10: Fry 2 eggs sunny side up in a non-stick pan over medium heat until whites are set but yolks still runny, about 3 minutes.
11. Step 11: To assemble, place cooked rice in 2 bowls, arrange sautéed vegetables and beef on top in sections, place fried egg in center.
12. Step 12: Drizzle 1 tbsp sesame oil over each bowl, sprinkle 1 tbsp toasted sesame seeds and 1 sliced green onion, serve with gochujang sauce to mix in as desired.