High-Protein, Low-Calorie Bibimbap Meal Prep
High-Protein, Low-Calorie Bibimbap Meal Prep
Ingredients
For the Pork Loin
- 1 1/2 pounds pork loin
- 1/4 cup shio koji, for marinating
For the Vegetables
- 2 carrot, peeled and julienned
- 1 zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 5 ounces spinach, tough ends trimmed
- 2 cups bean sprouts
- 2 cloves garlic, minced or grated
- 1/2 teaspoon salt, divided, plus more as needed
- 2 tablespoons Yondu, vegetable umami seasoning, divided
- 1 1/2 cups brown rice
For the Musaengchae (Spicy Radish Salad)
- 1 pound white radish, peeled and julienned
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons gochugaru, Korean chili powder
- 2 tablespoons rice vinegar
- 1 clove garlic, grated
For the Gochujang Sauce
- 1/4 cup gochujang, Korean chili paste
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 1 teaspoon Yondu, vegetable umami seasoning
- 1 clove garlic, grated
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
Unpack the pork loin and cut it into 1-inch thick pieces. Place the pork loin pieces in a bowl. Pour shio koji over the pork loin and thoroughly mix to coat all pieces. Marinate the pork loin for 3 days in the refrigerator.
⏱️ 10 min
- 2
Set up a steamer pot with water in the bottom. Add the brown rice to the water in the bottom pot of the steamer. Stir briefly. Place the steamer basket on top.
⏱️ 5 min
- 3
Layer the prepared vegetables (spinach, zucchini, carrots, and bean sprouts) into the steamer basket. Cover the steamer and cook the brown rice and steam the vegetables until the rice is done and the vegetables are tender-crisp, about 25-30 minutes.
⏱️ 30 min
- 4
While vegetables are steaming, prepare the Musaengchae. In a medium bowl, combine the julienned white radish, granulated sugar, salt, gochugaru, rice vinegar, and grated garlic. Mix all ingredients thoroughly by hand until well combined and the radish is evenly coated.
⏱️ 10 min
- 5
Prepare the Gochujang Sauce. In a small bowl, combine gochujang, granulated sugar, rice vinegar, Yondu, and grated garlic. Mix all the ingredients together until a smooth sauce is formed.
⏱️ 5 min
- 6
Once steamed, transfer the bean sprouts to a bowl and add 1/2 clove of minced garlic. Transfer the carrots to a separate bowl and sprinkle with 1/4 teaspoon of salt. Transfer the shiitake mushrooms to a bowl and drizzle with 1 tablespoon of Yondu. Transfer the zucchini to a bowl and drizzle with 1/2 tablespoon of Yondu. Transfer the spinach to a bowl and sprinkle with 1/4 teaspoon of salt, drizzle with 1/2 tablespoon of Yondu, and add 1/2 clove of minced garlic. Toss each vegetable gently to coat with seasoning.
⏱️ 10 min
- 7
Remove the marinated pork loin from the refrigerator. Place the pork loin pieces in the steamer basket (you may need to do this in a separate steaming session if you used the steamer for rice and vegetables). Cover and steam the pork loin until cooked through, about 10-15 minutes, or until an internal temperature of 145°F (63°C) is reached. Once cooked, remove the pork loin and let it cool slightly. Slice the steamed pork loin thinly.
⏱️ 15 min
- 8
To assemble the bibimbap meal prep bowls, place a portion of cooked brown rice at the bottom of each of four meal prep containers. Arrange portions of each prepared vegetable (carrots, zucchini, bean sprouts, spinach, musaengchae, shiitake mushrooms) around the rice. Place slices of the low-fat steamed pork on top of the vegetables. Spoon a generous amount of the prepared gochujang sauce over the pork and vegetables. Garnish with a sprinkle of sesame seeds.
⏱️ 10 min
- 9
Stack the prepared bibimbap meal prep containers for storage in the refrigerator. They can be stored for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein, Low-Calorie Bibimbap Meal Prep
For the Pork Loin
- 1 1/2 pounds pork loin
- 1/4 cup shio koji, for marinating
For the Vegetables
- 2 carrot, peeled and julienned
- 1 zucchini, julienned
- 1 cup shiitake mushrooms, sliced
- 5 ounces spinach, tough ends trimmed
- 2 cups bean sprouts
- 2 cloves garlic, minced or grated
- 1/2 teaspoon salt, divided, plus more as needed
- 2 tablespoons Yondu, vegetable umami seasoning, divided
- 1 1/2 cups brown rice
For the Musaengchae (Spicy Radish Salad)
- 1 pound white radish, peeled and julienned
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons gochugaru, Korean chili powder
- 2 tablespoons rice vinegar
- 1 clove garlic, grated
For the Gochujang Sauce
- 1/4 cup gochujang, Korean chili paste
- 1 tablespoon granulated sugar
- 1 tablespoon rice vinegar
- 1 teaspoon Yondu, vegetable umami seasoning
- 1 clove garlic, grated
For Garnish
- 1 tablespoon sesame seeds
Instructions
- 1
Unpack the pork loin and cut it into 1-inch thick pieces. Place the pork loin pieces in a bowl. Pour shio koji over the pork loin and thoroughly mix to coat all pieces. Marinate the pork loin for 3 days in the refrigerator.
⏱️ 10 min - 2
Set up a steamer pot with water in the bottom. Add the brown rice to the water in the bottom pot of the steamer. Stir briefly. Place the steamer basket on top.
⏱️ 5 min - 3
Layer the prepared vegetables (spinach, zucchini, carrots, and bean sprouts) into the steamer basket. Cover the steamer and cook the brown rice and steam the vegetables until the rice is done and the vegetables are tender-crisp, about 25-30 minutes.
⏱️ 30 min - 4
While vegetables are steaming, prepare the Musaengchae. In a medium bowl, combine the julienned white radish, granulated sugar, salt, gochugaru, rice vinegar, and grated garlic. Mix all ingredients thoroughly by hand until well combined and the radish is evenly coated.
⏱️ 10 min - 5
Prepare the Gochujang Sauce. In a small bowl, combine gochujang, granulated sugar, rice vinegar, Yondu, and grated garlic. Mix all the ingredients together until a smooth sauce is formed.
⏱️ 5 min - 6
Once steamed, transfer the bean sprouts to a bowl and add 1/2 clove of minced garlic. Transfer the carrots to a separate bowl and sprinkle with 1/4 teaspoon of salt. Transfer the shiitake mushrooms to a bowl and drizzle with 1 tablespoon of Yondu. Transfer the zucchini to a bowl and drizzle with 1/2 tablespoon of Yondu. Transfer the spinach to a bowl and sprinkle with 1/4 teaspoon of salt, drizzle with 1/2 tablespoon of Yondu, and add 1/2 clove of minced garlic. Toss each vegetable gently to coat with seasoning.
⏱️ 10 min - 7
Remove the marinated pork loin from the refrigerator. Place the pork loin pieces in the steamer basket (you may need to do this in a separate steaming session if you used the steamer for rice and vegetables). Cover and steam the pork loin until cooked through, about 10-15 minutes, or until an internal temperature of 145°F (63°C) is reached. Once cooked, remove the pork loin and let it cool slightly. Slice the steamed pork loin thinly.
⏱️ 15 min - 8
To assemble the bibimbap meal prep bowls, place a portion of cooked brown rice at the bottom of each of four meal prep containers. Arrange portions of each prepared vegetable (carrots, zucchini, bean sprouts, spinach, musaengchae, shiitake mushrooms) around the rice. Place slices of the low-fat steamed pork on top of the vegetables. Spoon a generous amount of the prepared gochujang sauce over the pork and vegetables. Garnish with a sprinkle of sesame seeds.
⏱️ 10 min - 9
Stack the prepared bibimbap meal prep containers for storage in the refrigerator. They can be stored for up to 3-4 days.