Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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.

Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 520 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
Step 9: Drizzle 2 tbsp of the gochujang sauce over each bowl before serving. Mix thoroughly just before eating to enjoy the full flavors.

Frequently asked questions

How long does Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Vegetable Bibimbap with Spicy Gochujang Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.