Vegetable Namul Bibimbap with Fried Egg and Sesame Gochujang Drizzle

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful Korean rice bowl featuring an assortment of seasoned sautéed vegetables, a fried egg, and a nutty gochujang sauce. This Korean recipe (vegetarian), ready in about 40 minutes, pairs short grain white rice, bean sprouts, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1 cup bean sprouts
• 3 cups spinach
• 1 medium carrot
• 1 cup sliced shiitake mushrooms
• 1 medium zucchini
• 4 tbsp sesame oil
• 3 tbsp soy sauce
• 3 cloves minced garlic
• 2 tbsp gochujang
• 1 tsp sugar
• 2 tsp toasted sesame seeds
• 2 large egg
• 1 stalk thinly sliced green onion

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

Instructions

1. Step 1: Rinse 2 cups short grain white rice until water runs clear. Cook with 2.5 cups water in a rice cooker or pot for 15 minutes until fluffy.
2. Step 2: Blanch 1 cup bean sprouts in boiling water for 1 minute, drain and toss with 1 tsp sesame oil and a pinch of salt.
3. Step 3: Blanch 3 cups spinach for 30 seconds, drain well and squeeze out excess water. Sauté spinach in 1 tbsp sesame oil with 1 minced garlic clove and 1 tsp soy sauce for 2 minutes until tender.
4. Step 4: Julienne 1 medium carrot and sauté in 1 tbsp sesame oil over medium heat for 3 minutes until softened but crisp; season with 1 tsp soy sauce.
5. Step 5: Slice 1 medium zucchini into half-moons and sauté in 1 tbsp sesame oil for 3 minutes until tender; season with 1 tsp soy sauce.
6. Step 6: Sauté 1 cup sliced shiitake mushrooms in 1 tbsp sesame oil with 1 minced garlic clove and 1 tsp soy sauce for 4 minutes until browned.
7. Step 7: In a small bowl, mix 2 tbsp gochujang with 1 tsp sugar and 1 tbsp water until smooth to make the spicy sauce.
8. Step 8: Fry 2 large eggs sunny side up in a lightly oiled pan over medium heat for 3 minutes until whites are set.
9. Step 9: To assemble, divide cooked rice between 2 bowls and artfully arrange bean sprouts, spinach, carrot, zucchini, and mushrooms on top.
10. Step 10: Place a fried egg in the center of each bowl, drizzle with gochujang sauce, sprinkle with 2 tsp toasted sesame seeds and 1 sliced green onion. Mix thoroughly before eating for a balanced medley of flavors.