Seoul-Style Bibimbap with Marinated Beef and Sautéed Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant bowl of warm rice topped with savory marinated beef, fresh sautéed vegetables, and a spicy-sweet gochujang sauce for a satisfying Korean classic. This korean ready in about 45 minutes pairs short-grain white rice, ground beef, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 2 cups short-grain white rice
• 12 oz ground beef
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 2 cloves minced garlic
• 1 tbsp brown sugar
• 1 medium zucchini
• 1 large carrot
• 2 cups spinach
• 1 cup bean sprouts
• 2 tbsp vegetable oil
• 3 tbsp gochujang
• 4 fried eggs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Cook 2 cups short-grain white rice according to package instructions and keep warm.
2. Step 2: In a bowl, mix 12 oz ground beef with 3 tablespoons soy sauce, 2 tablespoons sesame oil, 2 cloves minced garlic, and 1 tablespoon brown sugar. Let marinate 10 minutes.
3. Step 3: Slice 1 medium zucchini into thin half-moons and julienne 1 large carrot. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat and sauté zucchini for 3 minutes until tender but still crisp. Remove and repeat with carrots.
4. Step 4: Blanch 2 cups spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with 1/2 teaspoon salt.
5. Step 5: In the same skillet, add remaining 1 tablespoon vegetable oil and cook the marinated beef over medium heat for 5-7 minutes until browned and cooked through. Season with black pepper.
6. Step 6: Quickly sauté 1 cup bean sprouts in the skillet for 2 minutes with a pinch of salt.
7. Step 7: Fry 4 eggs sunny side up in a non-stick pan until whites set but yolks remain runny.
8. Step 8: To assemble, divide rice into 4 bowls. Arrange cooked beef, zucchini, carrot, spinach, and bean sprouts on top of rice in sections.
9. Step 9: Place one fried egg on each bowl and drizzle with 3 tablespoons gochujang. Sprinkle with 1 tablespoon toasted sesame seeds before serving.