Korean Beef Bibimbap Meal Prep
Korean Beef Bibimbap Meal Prep
Ingredients
For the Bibimbap
- 2 pounds ground beef, 95/5 lean, raw
- 1 1/2 teaspoons salt, plus more, as needed
- 1 1/2 teaspoons black pepper, plus more, as needed
- 2 tablespoons soy sauce
- 1 3/4 cups carrot, thinly sliced
- 1 3/4 cups shiitake mushrooms, thinly sliced
- 1 3/4 cups bean sprouts
- 2 1/2 cups spinach
- 8 eggs
- 1 second cooking spray
- 3 cups cooked rice
- 2 tablespoons water, as needed, for steaming
For the Sauce
- 3/4 cup gochujang
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 6 tablespoons rice vinegar
Instructions
- 1
Thinly slice the shiitake mushrooms and carrots. Set aside.
⏱️ 5 min
- 2
Heat a large pan over medium-low heat and coat with cooking spray. Add the sliced mushrooms, carrots, bean sprouts, and spinach to the pan. Add a few tablespoons of water, if needed, to aid in steaming. Cover with a lid and steam until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 3
While the vegetables are steaming, prepare the sauce. In a medium bowl, combine the gochujang, 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, minced garlic, minced ginger, and rice vinegar. Whisk until well combined and smooth. Set aside.
⏱️ 5 min
- 4
Once the vegetables are steamed, remove them from the pan and set aside in a large bowl.
⏱️ 2 min
- 5
In the same pan, add the raw ground beef. Break it apart with a spoon. Season the beef with 1 1/2 teaspoons of salt, 1 1/2 teaspoons of black pepper, and 2 tablespoons of soy sauce. Cook, stirring occasionally, until the beef is fully browned and cooked through, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 6
Remove the cooked beef from the pan and set aside with the steamed vegetables.
⏱️ 2 min
- 7
In the same pan, fry the eggs sunny-side up. Season each egg with a pinch of salt and pepper. Cook until the whites are set and the yolks are still runny, about 2-3 minutes per egg. You may need to fry them in batches depending on your pan size.
⏱️ 8 min
- 8
To assemble each meal prep container: Add 3/8 cup of cooked rice to the bottom of each container. Top with an equal portion of the steamed vegetables and cooked beef. Place one fried egg on top of each portion. Drizzle generously with the prepared gochujang sauce.
⏱️ 8 min
- 9
When ready to eat, microwave the meal prep container with a wet paper towel placed over the top to help steam and rehydrate the ingredients. Heat until warmed through. Mix all ingredients together with a spoon before enjoying.
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bibimbap Meal Prep
For the Bibimbap
- 2 pounds ground beef, 95/5 lean, raw
- 1 1/2 teaspoons salt, plus more, as needed
- 1 1/2 teaspoons black pepper, plus more, as needed
- 2 tablespoons soy sauce
- 1 3/4 cups carrot, thinly sliced
- 1 3/4 cups shiitake mushrooms, thinly sliced
- 1 3/4 cups bean sprouts
- 2 1/2 cups spinach
- 8 eggs
- 1 second cooking spray
- 3 cups cooked rice
- 2 tablespoons water, as needed, for steaming
For the Sauce
- 3/4 cup gochujang
- 3 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 6 tablespoons rice vinegar
Instructions
- 1
Thinly slice the shiitake mushrooms and carrots. Set aside.
⏱️ 5 min - 2
Heat a large pan over medium-low heat and coat with cooking spray. Add the sliced mushrooms, carrots, bean sprouts, and spinach to the pan. Add a few tablespoons of water, if needed, to aid in steaming. Cover with a lid and steam until the vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 3
While the vegetables are steaming, prepare the sauce. In a medium bowl, combine the gochujang, 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, minced garlic, minced ginger, and rice vinegar. Whisk until well combined and smooth. Set aside.
⏱️ 5 min - 4
Once the vegetables are steamed, remove them from the pan and set aside in a large bowl.
⏱️ 2 min - 5
In the same pan, add the raw ground beef. Break it apart with a spoon. Season the beef with 1 1/2 teaspoons of salt, 1 1/2 teaspoons of black pepper, and 2 tablespoons of soy sauce. Cook, stirring occasionally, until the beef is fully browned and cooked through, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 6
Remove the cooked beef from the pan and set aside with the steamed vegetables.
⏱️ 2 min - 7
In the same pan, fry the eggs sunny-side up. Season each egg with a pinch of salt and pepper. Cook until the whites are set and the yolks are still runny, about 2-3 minutes per egg. You may need to fry them in batches depending on your pan size.
⏱️ 8 min - 8
To assemble each meal prep container: Add 3/8 cup of cooked rice to the bottom of each container. Top with an equal portion of the steamed vegetables and cooked beef. Place one fried egg on top of each portion. Drizzle generously with the prepared gochujang sauce.
⏱️ 8 min - 9
When ready to eat, microwave the meal prep container with a wet paper towel placed over the top to help steam and rehydrate the ingredients. Heat until warmed through. Mix all ingredients together with a spoon before enjoying.