Stir-Fried Beef Bibimbap with Spicy Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant Korean rice bowl featuring tender marinated beef, sautéed mixed vegetables, and a bold, spicy gochujang sauce that brings all the flavors together. This korean ready in about 45 minutes pairs short grain white rice, beef sirloin, 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. 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, thinly sliced beef sirloin
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 4 oz, sliced shiitake mushrooms
• 2 cups fresh spinach
• 1 cup bean sprouts
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp sugar
• 1 tbsp rice vinegar
• 2 large fried egg
• 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 pot with 2.5 cups water until tender, about 20 minutes.
2. Step 2: In a bowl, combine 8 oz thinly sliced beef sirloin, 1 tbsp soy sauce, 1 tbsp sesame oil, and 1 minced garlic clove; marinate for 15 minutes.
3. Step 3: Heat 1 tbsp sesame oil in a skillet over medium-high heat, add marinated beef and stir-fry for 3-4 minutes until browned and cooked through; remove and set aside.
4. Step 4: In the same skillet, add 1 minced garlic clove and sauté for 30 seconds until fragrant, then add 1 medium julienned carrot and cook for 2 minutes until slightly tender.
5. Step 5: Add 4 oz sliced shiitake mushrooms and cook for another 2 minutes until mushrooms soften.
6. Step 6: In a separate pot, blanch 2 cups fresh spinach for 30 seconds in boiling water, drain and squeeze out excess water; season with 1 tsp soy sauce and 1 tsp sesame oil.
7. Step 7: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain and season lightly with salt.
8. Step 8: For sauce, mix 3 tbsp gochujang, 1 tbsp sugar, 1 tbsp rice vinegar, and 1 tbsp water until smooth.
9. Step 9: Fry 2 large eggs sunny side up in a non-stick pan with 1 tsp oil until whites are set but yolks remain runny.
10. Step 10: To assemble, place steamed rice in two bowls, arrange cooked beef, carrots, mushrooms, spinach, and bean sprouts in sections on top; drizzle with 1.5 tbsp sauce per bowl.
11. Step 11: Top each bowl with a fried egg, sprinkle 1 tbsp toasted sesame seeds and 1 sliced green onion over the dish before serving.