Vegetarian Bibimbap with Sesame Spinach and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful Korean rice bowl loaded with sautéed mushrooms, spinach, carrots, and zucchini served with a savory sesame-soy sauce and spicy gochujang. This Korean recipe (vegetarian), ready in about 40 minutes, pairs short grain white rice, shiitake mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 cooked short grain white rice
• 1 cup sliced shiitake mushrooms
• 2 cups blanched and squeezed spinach
• 1 medium julienned carrot
• 1 small julienned zucchini
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 minced garlic cloves
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame seeds
• 1 per serving fried egg
• 1 sliced green onion

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a skillet over medium heat. Add 2 minced garlic cloves and 1 cup sliced shiitake mushrooms. Sauté for 4-5 minutes until mushrooms are golden and fragrant.
2. Step 2: In another pan, heat 1 tbsp sesame oil over medium heat. Sauté 1 medium julienned carrot and 1 small julienned zucchini separately for 2-3 minutes each until tender crisp.
3. Step 3: Blanch 2 cups spinach in boiling water for 1 minute, rinse under cold water, squeeze out water and season with 1 tbsp soy sauce and a sprinkle of toasted sesame seeds.
4. Step 4: Mix 3 tbsp gochujang, 1 tbsp rice vinegar, and 1 tsp sugar until smooth to create the sauce.
5. Step 5: Fry 1 egg per serving in a nonstick pan over medium heat until edges are crispy yet yolk remains runny, about 2-3 minutes.
6. Step 6: To assemble, place 1 cup warm cooked rice in a bowl. Arrange sautéed mushrooms, seasoned spinach, carrot, and zucchini around the edges. Place the fried egg in the center and drizzle with 2 tbsp sauce. Garnish with 1 tsp toasted sesame seeds and 1 sliced green onion. Mix well before eating.