Name: Beef Bibimbap with Gochujang and Fried Egg
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1½ cups short-grain rice, uncooked; 1 lb ground beef; 3 tbsp soy sauce, divided; 2 tbsp brown sugar; 1 tbsp sesame oil, plus more for vegetables; 6 cloves garlic, minced, divided; 1 bunch spinach; 2 carrots, julienned; 8 oz shiitake mushrooms, sliced; 2 cups bean sprouts; 4 large eggs; Vegetable oil, for frying; ¼ cup gochujang; 1 tbsp rice vinegar; 1 tsp honey; To finish sesame seeds and sliced scallions

Beef Bibimbap with Gochujang and Fried Egg

Rice topped with separately seasoned vegetables, glazed ground beef, and a fried egg, stirred together with gochujang at the table.

Serves

Prep

30 min

Cook

25 min

Written

August 4, 2026

Method

Cook the rice according to package directions and keep it warm.

Whisk the gochujang, rice vinegar, honey, 1 teaspoon sesame oil, and a splash of water into a pourable sauce.

Blanch the spinach for 30 seconds, shock in cold water, squeeze dry, and toss with a minced garlic clove, ½ teaspoon sesame oil, and a pinch of salt.

Sauté the carrots in a dry skillet with a pinch of salt until just tender, about 2 minutes, then set aside.

Sauté the bean sprouts the same way until they turn translucent, about 2 minutes, then set aside.

Sauté the mushrooms in a little sesame oil until browned and any liquid they release has cooked off, about 5 minutes; season with a pinch of salt and set aside.

Brown the ground beef in the same skillet, breaking it up, until no pink remains, then stir in the remaining soy sauce, brown sugar, and garlic and cook until glossy, about 2 minutes.

Fry the eggs in vegetable oil until the whites are crisp-edged and the yolks still run, 2 to 3 minutes.

Divide the rice among bowls, arrange the beef and vegetables in sections on top, and finish each with a fried egg, a spoonful of gochujang sauce, sesame seeds, and scallions.

Stir everything together at the table before eating.

Notes

Each vegetable gets its own quick turn in the skillet instead of going in as a jumble — it’s the only way spinach, carrots, and bean sprouts each keep their own texture instead of turning into one uniform pile. Salt them individually too; the sauce carries plenty of flavor on its own, and over-seasoning each component muddies the point of laying them out in sections.

Leave out the beef and double the mushrooms for a vegetarian bowl — the gochujang and fried egg do enough of the work that the meat isn’t load-bearing. If you own a hot stone or cast-iron bowl, press the rice into it before topping so the bottom layer crisps while you eat.