Vegetable Stir-Fried Bibimbap with Gochujang and Fried Egg

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A simple and wholesome Korean rice bowl featuring a medley of stir-fried vegetables, spicy gochujang sauce, and a crispy fried egg. This Korean recipe, ready in about 40 minutes, pairs short-grain white rice, carrot, zucchini 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 medium, thinly sliced carrot
• 1 medium, thinly sliced zucchini
• 1 small, thinly sliced bell pepper
• 1 cup, blanched and drained bean sprouts
• 2 cups, blanched and drained spinach
• 3 cloves, divided minced garlic
• 3 tbsp, divided soy sauce
• 4 tsp, divided sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sugar
• 3 tbsp vegetable oil
• 2 large fried eggs
• 1 tbsp toasted sesame seeds
• 2, thinly sliced scallions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups short-grain white rice under cold water until clear and cook with 2.5 cups water until fluffy, about 20 minutes.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium thinly sliced carrot and 1 tbsp soy sauce; stir-fry for 3 minutes until slightly tender.
4. Step 4: Add 1 medium thinly sliced zucchini and 1 small thinly sliced bell pepper with a pinch of salt; stir-fry for 3 minutes until vegetables are just tender.
5. Step 5: Add 1 cup blanched bean sprouts and 2 cups blanched spinach, 1 tsp sesame oil, and 1 minced garlic clove; stir-fry for 2 minutes to combine and heat through. Remove from heat.
6. Step 6: In a small bowl, whisk 2 tbsp gochujang, 2 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil until smooth.
7. Step 7: In a non-stick pan, heat 1 tbsp vegetable oil over medium heat. Fry 2 large eggs sunny-side up until edges are crispy and yolks remain runny, about 3 minutes.
8. Step 8: To assemble, place 1 cup cooked rice in each bowl. Top with stir-fried vegetable mixture. Drizzle 1 tbsp gochujang sauce over each bowl, sprinkle with 1 tbsp toasted sesame seeds and sliced scallions, and place a fried egg on top. Serve immediately.