Sautéed Vegetable Bibimbap with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A colorful bowl of warm steamed rice topped with sautéed and seasoned vegetables, finished with a spicy-sweet gochujang sauce for a vibrant Korean classic. This korean (vegetarian) ready in about 45 minutes blends short-grain white rice, spinach, sliced shiitake mushrooms 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 350 calories and feeds 4, 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
• 2 cups spinach
• 1 cup, sliced shiitake mushrooms
• 1 medium, julienned carrot
• 1 medium, julienned zucchini
• 1 cup bean sprouts
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 3 cloves, minced garlic
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 tbsp vegetable oil

Instructions

1. Step 1: Rinse 2 cups short-grain white rice until water runs clear and cook in a rice cooker or on stovetop with 2 1/2 cups water until tender, about 20 minutes.
2. Step 2: Bring a pot of water to a boil and blanch 2 cups spinach for 1 minute until wilted, then drain and squeeze out excess water; season with 1 tbsp sesame oil, 1 minced garlic clove, and 1/2 tbsp soy sauce.
3. Step 3: In a skillet over medium heat, add 1 tbsp vegetable oil and sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove and 1/2 tbsp soy sauce for 3-4 minutes until tender and fragrant.
4. Step 4: In the same skillet, add another 1 tbsp vegetable oil and sauté 1 medium julienned carrot for 2-3 minutes until slightly softened but still crisp.
5. Step 5: Repeat with 1 medium julienned zucchini for 2-3 minutes until just tender.
6. Step 6: Blanch 1 cup bean sprouts in boiling water for 2 minutes, drain, and season with 1/2 tbsp sesame oil and a pinch of salt.
7. Step 7: To make the sauce, whisk together 3 tbsp gochujang, 1 tbsp sugar, and 1 tbsp rice vinegar until smooth.
8. Step 8: To assemble, place a scoop of cooked rice in a bowl, artfully arrange each vegetable topping over the rice, drizzle 1 tbsp sesame oil over everything, sprinkle 1 tbsp toasted sesame seeds, and serve with the gochujang sauce on the side for mixing.