Seoul-Style Bibimbap with Spicy Ssamjang Sauce

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

A vibrant bowl of steamed rice topped with sautéed vegetables, marinated beef, and a spicy, savory ssamjang sauce for a balanced Korean meal. This Korean recipe, 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 480 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
• 8 oz ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves minced garlic
• 2 cups spinach
• 1 cup julienned carrots
• 1 cup bean sprouts
• 1 cup shiitake mushrooms, sliced
• 4 large fried egg
• 3 tbsp ssamjang (Korean soybean chili paste)
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp green onions, chopped
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 2 cups short-grain white rice under cold water until water runs clear. Cook in a rice cooker or on stovetop until tender, about 20 minutes.
2. Step 2: In a medium bowl, combine 8 oz ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, and 2 minced garlic cloves. Marinate for 10 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Sauté the marinated beef for 5-6 minutes until browned and fragrant. Set aside.
4. Step 4: Blanch 2 cups spinach in boiling water for 1 minute, drain, squeeze out excess water, and season with a pinch of salt.
5. Step 5: In the same skillet, sauté 1 cup julienned carrots, 1 cup bean sprouts, and 1 cup sliced shiitake mushrooms separately with a little oil and salt until tender, about 3-4 minutes each.
6. Step 6: Fry 4 large eggs sunny side up in a nonstick pan until edges are crispy.
7. Step 7: In a small bowl, mix 3 tbsp ssamjang, 1 tsp gochugaru, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp chopped green onions to make the sauce.
8. Step 8: To assemble, divide the cooked rice into 4 bowls. Arrange the sautéed vegetables and beef on top in sections. Place a fried egg in the center.
9. Step 9: Drizzle the ssamjang sauce over each bowl and sprinkle with 1 tbsp toasted sesame seeds before serving.