Seoul-Style Bibimbap with Sesame Soy Beef

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

A colorful mixed rice bowl topped with marinated soy-glazed beef, fresh vegetables, and a fried egg for a satisfying Korean-inspired meal. This Korean recipe, ready in about 40 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 550 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 cooked short-grain white rice
• 8 oz ground beef
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 3 cloves garlic cloves, minced
• 1 medium carrot, julienned
• 2 cups spinach leaves
• 1 cup bean sprouts
• 2 stalks scallions, sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp vegetable oil
• 2 large eggs
• 1 tsp toasted sesame seeds

Instructions

1. Step 1: Cook 2 cups of short-grain white rice according to package instructions and keep warm.
2. Step 2: In a bowl, mix 8 oz ground beef with 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, and 3 minced garlic cloves. Marinate for 15 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 5-6 minutes until browned and cooked through. Remove and set aside.
4. Step 4: Blanch 2 cups spinach leaves in boiling water for 1 minute, drain, and squeeze out excess water. Season lightly with salt.
5. Step 5: In the same skillet, add 1 tbsp vegetable oil and sauté 1 cup bean sprouts for 2 minutes until tender-crisp.
6. Step 6: Fry 2 large eggs sunny side up in a non-stick pan over medium heat until whites are set but yolks remain runny.
7. Step 7: To assemble, divide the warm rice between 2 bowls. Arrange the cooked beef, spinach, carrot julienne, sautéed bean sprouts, and sliced 2 scallions on top in sections. Place a fried egg in the center.
8. Step 8: Serve each bowl with 1 tbsp gochujang and sprinkle 1 tsp toasted sesame seeds. Mix thoroughly before eating.