Spicy Korean-Style Beef Bibimbap Bowl with Sesame

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A flavorful Korean rice bowl topped with spicy marinated beef, crisp vegetables, and a fried egg, drizzled with nutty sesame oil and gochujang sauce. This korean-inspired beef ready in about 35 minutes pairs cooked 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 600 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
• 12 oz ground beef
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 2 cups, fresh spinach
• 2 tbsp vegetable oil
• 2 eggs
• 1 tsp sesame seeds
• 2, sliced green onions
• 1 tsp sugar
• 1/4 tsp black pepper

Instructions

1. Step 1: Cook 2 cups short grain white rice as per package instructions and keep warm.
2. Step 2: In a bowl, mix 12 oz ground beef with 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp sesame oil, 3 minced garlic cloves, 1 tsp sugar, and 1/4 tsp black pepper. Set aside to marinate for 10 minutes.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook for 6-8 minutes, breaking it up until browned and cooked through. Remove and keep warm.
4. Step 4: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 1 medium julienned carrot for 2-3 minutes until tender but crisp. Remove and set aside. Repeat for 1 small julienned zucchini and 2 cups fresh spinach, cooking spinach until just wilted.
5. Step 5: In a separate non-stick pan, heat a teaspoon of vegetable oil over medium heat and fry 2 eggs sunny-side up until whites are set but yolks remain runny, about 3 minutes.
6. Step 6: To assemble, divide warm rice into two bowls. Arrange sautéed carrot, zucchini, spinach, and cooked beef on top in sections. Place one fried egg on each bowl. Garnish with 1 tsp sesame seeds and 2 sliced green onions. Serve immediately with extra gochujang on the side if desired.