You’re missing out if you’ve never had bibimbap. Seriously, it’s that good. It’s the first thing I order at any Korean restaurant. After weeks of prepping with chicken, I wanted to change things up a bit. It was a glorious moment when I thought of prepping Bibimbap and it’s since become one of my staple meal prep recipes. Customize this recipe with the vegetables you enjoy eating and omit the meat completely if you’re vegetarian. It’ll still be delicious! By no means is this a completely authentic version of Bibimbap… But it’s a prep friendly version that’s still incredibly delicious.
RECIPE
- 1 lb. Lean Ground Beef
- 1 Tbsp Reduced Sodium Soy Sauce
- 1 Tbsp Sesame Oil
- 1/4 Tsp Minced Garlic
- 1 Tsp Sugar (Optional)
- 1.5 Tsp Sriracha Sauce (Optional)
- 1 Bunch Fresh Spinach or 5-6 Cups of Baby Spinach
- 2 Carrots, Matchsticks
- 1 Zucchini, Sliced
- 1-2 Large Shiitake or Portobello Mushroom, Sliced
- 1/4 Medium Sized Red Cabbage, Chopped
- For Each Vegetable
- 1/2 Tsp Sesame Oil
- 1/2 Tsp Minced Garlic
- Pinch of Salt
- 1.5 Cups Rice, Cooked
- 5 Large Eggs
- Sriracha Sauce (Optional)
- Dried Seaweed, Cut in Strips (Optional)
- Sesame Seeds to Top (Optional)
- Boil 1.5 cups of white or brown rice.
- Mix 1 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp minced garlic, 1 tsp sugar, and 1.5 tsp sriracha sauce into learn ground beef. Hook in a non-stick skillet over medium heat until ground beef is fully cooked.
- In a large skillet over medium heat, add a few drops of sesame oil and half a tsp of minced garlic. Cook each vegetable for approximately 3-5 minutes. Do not over cook the vegetables. Once they are cooked, add a pinch of salt.
- Fry 5 eggs in a non-stick skillet.
- Arrange in containers. Top with egg, sriracha, and sesame seeds.
NOTE: Bibimbap is traditionally served with Kochujang sauce. The recipe can be easily found online. For the sake of convenience and time I substitute this with Sriracha.
Nutritional Informatin: 510 cals Per Serving | 62 g Carb | 32 g Protein | 15 g Fat
Tip: Some recipes call for boiling vegetables. That’s the best method if you’re going to eat this right away. However, I don’t suggest boiling the vegetables if you are prepping. They will get extremely soggy throughout the week.
