Meal Prep Bibimbap
Meal Prep Bibimbap
Ingredients
For the Beef Bulgogi
- 2 pounds ground beef, 85/15
- 8 ounces mushrooms, finely chopped
- 1/2 yellow onion, diced
- 5 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon black pepper
For the Veggies
- 3 carrots, julienned
- 2 zucchini, julienned
- 10 ounces spinach
- 12 ounces bean sprouts
- 3 cloves garlic, minced
- 3 tablespoons toasted sesame oil
- 1 pinch salt, as needed
- 1 sprinkle sesame seeds, as needed
For the Bibimbap Sauce
- 6 tablespoons gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 clove garlic, grated
- 2-3 tablespoons water, to thin
For Assembly
- 4 cups short grain rice, uncooked
- 6 eggs
- 1 serving kimchi, as needed
- 2 green onions
Instructions
- 1
Cook 4 cups of uncooked short grain rice according to package instructions. This will be the base for your bibimbap bowls.
⏱️ 20 min
- 2
In a large pan, add 2 pounds of 85/15 ground beef. Break up the beef with a utensil as it cooks. Add 8 ounces of finely chopped mushrooms and 1/2 diced yellow onion to the pan with the beef. Add 5 cloves of minced garlic. Cook the mixture over medium-high heat until the beef is browned and the vegetables are softened. Drain any excess fat.
⏱️ 15 min
- 3
Add the seasoning for the beef bulgogi to the pan: 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon oyster sauce, 1 tablespoon toasted sesame oil, and 1/2 teaspoon black pepper. Stir well to combine all ingredients and cook for a few more minutes until the sauce slightly thickens and coats the beef.
⏱️ 5 min
- 4
Heat a clean pan (or use the same pan after removing the beef). Add 1 1/2 tablespoons of toasted sesame oil to the pan. Add 3 julienned carrots and sauté until tender-crisp. Transfer the sautéed carrots to a bowl.
⏱️ 5 min
- 5
Add another 1 1/2 tablespoons of toasted sesame oil to the pan. Add 2 julienned zucchinis and sauté until tender-crisp. Transfer the sautéed zucchini to a separate bowl.
⏱️ 5 min
- 6
Briefly blanch 10 ounces of spinach in boiling water for about 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water. Briefly blanch 12 ounces of bean sprouts in boiling water for about 30 seconds, then drain well.
⏱️ 5 min
- 7
In a bowl, combine the blanched spinach and bean sprouts with 3 cloves of minced garlic, a pinch of salt, and a sprinkle of sesame seeds. Mix well to combine.
⏱️ 5 min
- 8
In a small bowl, combine 6 tablespoons gochujang, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, and 1 grated clove of garlic. Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Whisk until smooth.
⏱️ 5 min
- 9
Fry 6 eggs to your preferred doneness (e.g., sunny-side up with a runny yolk).
⏱️ 10 min
- 10
To assemble for meal prep, place a portion of the cooked short grain rice in each of 6 meal prep containers. Arrange portions of the beef bulgogi, sautéed carrots, sautéed zucchini, and the seasoned spinach and bean sprout mixture around the rice. Top each bowl with a fried egg. Add a side of kimchi to each bowl. Garnish with sliced green onions. Portion the bibimbap sauce into small individual containers for serving.
⏱️ 10 min
Kitchen Tools
Meal Prep Bibimbap
For the Beef Bulgogi
- 2 pounds ground beef, 85/15
- 8 ounces mushrooms, finely chopped
- 1/2 yellow onion, diced
- 5 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon black pepper
For the Veggies
- 3 carrots, julienned
- 2 zucchini, julienned
- 10 ounces spinach
- 12 ounces bean sprouts
- 3 cloves garlic, minced
- 3 tablespoons toasted sesame oil
- 1 pinch salt, as needed
- 1 sprinkle sesame seeds, as needed
For the Bibimbap Sauce
- 6 tablespoons gochujang
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 clove garlic, grated
- 2-3 tablespoons water, to thin
For Assembly
- 4 cups short grain rice, uncooked
- 6 eggs
- 1 serving kimchi, as needed
- 2 green onions
Instructions
- 1
Cook 4 cups of uncooked short grain rice according to package instructions. This will be the base for your bibimbap bowls.
⏱️ 20 min - 2
In a large pan, add 2 pounds of 85/15 ground beef. Break up the beef with a utensil as it cooks. Add 8 ounces of finely chopped mushrooms and 1/2 diced yellow onion to the pan with the beef. Add 5 cloves of minced garlic. Cook the mixture over medium-high heat until the beef is browned and the vegetables are softened. Drain any excess fat.
⏱️ 15 min - 3
Add the seasoning for the beef bulgogi to the pan: 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin, 1 tablespoon oyster sauce, 1 tablespoon toasted sesame oil, and 1/2 teaspoon black pepper. Stir well to combine all ingredients and cook for a few more minutes until the sauce slightly thickens and coats the beef.
⏱️ 5 min - 4
Heat a clean pan (or use the same pan after removing the beef). Add 1 1/2 tablespoons of toasted sesame oil to the pan. Add 3 julienned carrots and sauté until tender-crisp. Transfer the sautéed carrots to a bowl.
⏱️ 5 min - 5
Add another 1 1/2 tablespoons of toasted sesame oil to the pan. Add 2 julienned zucchinis and sauté until tender-crisp. Transfer the sautéed zucchini to a separate bowl.
⏱️ 5 min - 6
Briefly blanch 10 ounces of spinach in boiling water for about 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water. Briefly blanch 12 ounces of bean sprouts in boiling water for about 30 seconds, then drain well.
⏱️ 5 min - 7
In a bowl, combine the blanched spinach and bean sprouts with 3 cloves of minced garlic, a pinch of salt, and a sprinkle of sesame seeds. Mix well to combine.
⏱️ 5 min - 8
In a small bowl, combine 6 tablespoons gochujang, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, and 1 grated clove of garlic. Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Whisk until smooth.
⏱️ 5 min - 9
Fry 6 eggs to your preferred doneness (e.g., sunny-side up with a runny yolk).
⏱️ 10 min - 10
To assemble for meal prep, place a portion of the cooked short grain rice in each of 6 meal prep containers. Arrange portions of the beef bulgogi, sautéed carrots, sautéed zucchini, and the seasoned spinach and bean sprout mixture around the rice. Top each bowl with a fried egg. Add a side of kimchi to each bowl. Garnish with sliced green onions. Portion the bibimbap sauce into small individual containers for serving.
⏱️ 10 min