Stir-Fried Beef Bibimbap with Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Korean rice bowl featuring tender marinated beef and assorted sautéed vegetables, topped with a fried egg and spicy-sweet gochujang sauce. This korean-inspired korean ready in about 50 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 650 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.

Ingredients

• 2 cups short-grain white rice
• 8 oz ground beef
• 2 tbsp soy sauce
• 3 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 1 medium, julienned zucchini
• 4 sliced shiitake mushrooms
• 1 cup bean sprouts
• 2 cups fresh spinach
• 2 large eggs
• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 1 stalk, thinly sliced green onion

Instructions

1. Step 1: Rinse 2 cups short-grain white rice under cold water until water runs clear, then cook in a rice cooker or on stove according to package instructions until fluffy and warm.
2. Step 2: In a small bowl, combine 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 minced garlic clove; marinate 8 oz ground beef in this mixture for 15 minutes.
3. Step 3: Heat 1 tbsp sesame oil in a large skillet over medium-high heat; add marinated beef and cook for 5-6 minutes, breaking up the meat until browned and cooked through; set aside.
4. Step 4: In the same skillet, add 1 tbsp sesame oil and sauté 1 julienned carrot for 3 minutes until softened but still crisp; remove and set aside.
5. Step 5: Repeat with 1 julienned zucchini, cooking for 3 minutes until tender; set aside.
6. Step 6: Add 4 sliced shiitake mushrooms to the skillet with 1 minced garlic clove; sauté for 4 minutes until mushrooms are golden; set aside.
7. Step 7: Blanch 2 cups fresh spinach in boiling water for 30 seconds, then drain and squeeze out excess water; season with 1 tsp sesame oil and a pinch of salt.
8. Step 8: Blanch 1 cup bean sprouts in boiling water for 1 minute; drain and toss with a pinch of salt and 1 tsp sesame oil.
9. Step 9: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sugar, and 1 tbsp water until smooth and slightly runny; set bibimbap sauce aside.
10. Step 10: In a nonstick skillet, heat 1 tbsp vegetable oil over medium heat; fry 2 large eggs sunny side up until whites are set but yolks remain runny, about 3-4 minutes.
11. Step 11: To assemble, divide cooked rice between two bowls; neatly arrange cooked beef, carrots, zucchini, mushrooms, spinach, and bean sprouts on top of each bowl.
12. Step 12: Place one fried egg on each bowl’s center; drizzle 1.5 tbsp bibimbap sauce over each bowl and sprinkle with 1/2 tbsp toasted sesame seeds and sliced green onion.
13. Step 13: Mix all ingredients thoroughly before eating to enjoy the full range of flavors and textures.