Stir-Fried Korean Beef Bibimbap Bowl with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A vibrant bowl of marinated beef stir-fried with vegetables atop steamed rice, finished with a spicy, sweet gochujang sauce and a fried egg. This Korean-inspired rice and grain recipe, ready in about 40 minutes, pairs ground beef, soy sauce, brown sugar 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

• 1 lb ground beef
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 3 cloves garlic cloves, minced
• 2 tbsp sesame oil
• 1 medium carrot, julienned
• 1 medium zucchini, julienned
• 4 cups fresh spinach
• 4 cups cooked white rice
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 4 large fried eggs
• 1 tbsp toasted sesame seeds
• 2 tbsp green onions, sliced

Instructions

1. Step 1: In a large bowl, combine 1 lb ground beef, 3 tbsp soy sauce, 1 tbsp brown sugar, 3 minced garlic cloves, and 1 tbsp sesame oil. Marinate for 10 minutes.
2. Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add the marinated beef and cook, breaking it apart with a spatula, for 5-6 minutes until browned and cooked through.
3. Step 3: In the same skillet, add 1 medium julienned carrot and 1 medium julienned zucchini. Stir-fry for 3-4 minutes until just tender but still crisp. Remove and set aside.
4. Step 4: Quickly sauté 4 cups fresh spinach in the skillet with a sprinkle of salt until wilted, about 1-2 minutes. Drain excess liquid.
5. Step 5: In a small bowl, whisk together 3 tbsp gochujang, 1 tbsp rice vinegar, and 1 tbsp honey until smooth.
6. Step 6: To assemble, place 1 cup cooked white rice in each bowl. Arrange cooked beef, carrots, zucchini, and spinach in sections atop the rice.
7. Step 7: Fry 4 large eggs sunny-side up in a nonstick pan over medium heat until whites are set but yolks remain runny.
8. Step 8: Top each bowl with a fried egg, drizzle 1 tbsp gochujang sauce over the ingredients, and garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions. Serve immediately.