Spicy Korean-Style Bibimbap with Mixed Vegetables and Beef

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant bowl of seasoned vegetables, marinated beef, and a fried egg served over warm rice with a spicy gochujang sauce, inspired by regional Korean flavors. This Korean-inspired beef recipe, ready in about 35 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, cooked and warm short-grain white rice
• 8 oz ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves, minced garlic
• 1 medium, julienned carrot
• 1 small, julienned zucchini
• 1 cup, sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 cups, blanched and squeezed dry spinach
• 3 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 4, sunny side up fried eggs
• 2 tbsp vegetable oil
• 1 tbsp, toasted sesame seeds
• 2 stalks, thinly sliced green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 8 oz ground beef with 2 tbsp soy sauce, 1 tbsp sesame oil, and 2 minced garlic cloves. Marinate for 10 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the marinated beef and cook for 4-5 minutes until browned and cooked through; set aside.
3. Step 3: In the same skillet, sauté 1 cup sliced shiitake mushrooms for 3 minutes until tender, then remove.
4. Step 4: Sauté 1 medium julienned carrot and 1 small julienned zucchini separately in 1 tbsp vegetable oil over medium heat for 2-3 minutes each until softened but still crisp.
5. Step 5: Quickly blanch 1 cup bean sprouts and 2 cups spinach separately in boiling water for 30 seconds, drain and squeeze out excess water.
6. Step 6: In a small bowl, mix 3 tbsp gochujang with 1 tsp sugar and 1 tsp water to create a spicy sauce.
7. Step 7: To assemble, place 1/2 cup cooked rice in each serving bowl. Arrange portions of beef, mushrooms, carrot, zucchini, bean sprouts, and spinach around the rice.
8. Step 8: Top each bowl with a sunny side up fried egg and sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions.
9. Step 9: Serve with the gochujang sauce on the side to mix in according to taste.