Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Korean rice bowl featuring sautéed spinach, carrots, mushrooms, and bean sprouts topped with a spicy-sweet gochujang sauce. This Korean recipe (vegetarian), ready in about 45 minutes, pairs short-grain white rice, spinach, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 2 cups spinach
• 1 medium carrot
• 1 cup, sliced shiitake mushrooms
• 1 cup bean sprouts
• 3 tbsp sesame oil
• 2 tbsp soy sauce
• 3 cloves, minced garlic
• 3 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 2 large egg
• 2 tbsp vegetable oil

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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 according to package instructions, about 20 minutes. Keep warm.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Add 2 cups spinach and 1 tbsp soy sauce, cooking for 2 minutes until spinach wilts. Transfer to a bowl.
3. Step 3: In the same skillet, add another 1 tbsp sesame oil and sauté 1 cup sliced shiitake mushrooms with 1 tbsp soy sauce for 3 minutes until tender. Set aside.
4. Step 4: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Julienne 1 medium carrot and sauté for 3 minutes until slightly softened but still crisp. Remove and set aside.
5. Step 5: Blanch 1 cup bean sprouts in boiling water for 2 minutes, drain, then toss with a pinch of salt and a drizzle of sesame oil.
6. Step 6: In a small bowl, whisk together 3 tbsp gochujang, 1 tsp sugar, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth to make the spicy gochujang sauce.
7. Step 7: In a nonstick pan, heat 1 tbsp vegetable oil over medium heat and fry 2 large eggs sunny side up with slightly runny yolks, about 2-3 minutes.
8. Step 8: To assemble, divide the cooked rice evenly into 2 large bowls. Arrange sautéed spinach, mushrooms, carrots, and bean sprouts neatly on top of the rice. Place one fried egg in the center of each bowl. Sprinkle 1 tbsp sesame seeds over everything.
9. Step 9: Drizzle 2 tbsp of the gochujang sauce over each bowl before serving. Mix thoroughly just before eating to enjoy the full flavors.