Spicy Korean-Style Bibimbap with Sautéed Vegetables and Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant rice bowl featuring an assortment of sautéed vegetables, a fried egg, and a spicy-sweet gochujang sauce for a satisfying Korean-inspired meal. This korean-inspired rice & grains ready in about 40 minutes blends cooked short-grain white rice, fresh spinach, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 2 cups fresh spinach
• 1 medium, julienned carrot
• 1 cup sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 minced garlic cloves
• 3 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 1 tsp rice vinegar
• 2 tbsp vegetable oil
• 4 large eggs
• 1 tbsp toasted sesame seeds
• 2, thinly sliced scallions

Instructions

1. Step 1: Cook 2 cups short-grain white rice according to package instructions and keep warm.
2. Step 2: In a large skillet, heat 1 tbsp vegetable oil over medium heat. Add 2 cups fresh spinach and 1 minced garlic clove; sauté for 2 minutes until wilted. Remove and set aside.
3. Step 3: Add 1 tbsp vegetable oil to the skillet. Sauté 1 cup sliced shiitake mushrooms with 1 minced garlic clove for 4 minutes until tender. Remove and set aside.
4. Step 4: Quickly sauté 1 cup bean sprouts in the same skillet for 2 minutes, then remove.
5. Step 5: In the same pan, sauté 1 medium julienned carrot with 1 tbsp sesame oil and 1 tbsp soy sauce for 3 minutes until slightly softened.
6. Step 6: In a small bowl, mix 3 tbsp gochujang, 1 tsp sugar, 1 tsp rice vinegar, and 1 tbsp sesame oil to create the sauce.
7. Step 7: In a separate skillet, heat 1 tsp vegetable oil over medium heat and fry 4 large eggs sunny-side-up, seasoning with a pinch of salt.
8. Step 8: To serve, divide the cooked rice among 4 bowls. Arrange sautéed spinach, carrot, mushrooms, and bean sprouts around the rice. Top each bowl with a fried egg, drizzle 1 tbsp gochujang sauce per bowl, sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.
9. Step 9: Mix everything together before eating for authentic bibimbap flavor.