Korean Bibimbap

Korean rice bowl

Calories: 449 Protein: 38 g. Carbs: 42 g. Fat: 15 g.

Coming at you with another healthy meal prep idea. Bibimbap has become one of the hottest food truck trends in America. The name of this Korean dish literally translates to rice bowl with a mix of different foods, and is absolutely delicious. This is my version of the bibimbap. As always, the macros are posted above so if it fits your macros, give this meal prep a try!

For a bit of heat I recommend adding Kimchi to this meal prep. Here is the link to my recipe.

Ingredients for Sauce: 

This recipe makes 10 portions

  • 4 tbsp gochujang (Korean Hot Pepper Paste)
  • 1 large onion
  • 10 cloves of garlic
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 4 tbsp rice vinegar
  • 2 tbsp honey
  • 2 tbsp sesame oil

Remaining Ingredients:

  • 3.5 lb of boneless skinless chicken thighs
  • 3 cups of brown rice
  • 2 large bags of spinach
  • 3 cups of Asian bean sprouts
  • 3 cups of fresh shiitake mushrooms
  • 2 large carrots (Julianne)
  • 3 tbsp of sesame oil
  • 3 tbsp of mirin
  • 6 tbsp of soy sauce
  • 1 tsp sugar
  • Korean pepper flakes


This recipe assumes that you have already made the rice. If not, cook the rice according to the instructions on the package. 

1. Start by making the beautiful orange sauce. Throw all the sauce ingredients into a blender or food processor. You want to blend it into a smooth consistency.


2. Pour the sauce into a jar and set aside.


3. Prepare the vegetables starting with the spinach. Bring a pot of water up to a oil and blanch the fresh spinach for 20 seconds. Do this in batches.

4. Remove the spinach from heat and place the cooked spinach into a bowl of running cold water. The purpose of this step is to stop the cooking process.

5. Strain the water and using your hands squeeze as much of the water out as possible.

6. Next, put the blanchesstrained spinach into a bowl, add 1 tbsp of sesame oil, 1 tsp soy sauce, and a pinch of Korean pepper flakes and mix. Then set it aside.


7. Repeat the same process as the Spinach but for the bean sprouts and set aside.


8. Pre-heat a skillet on medium and add a tbsp of cooking oil.

9. Chop shiitake mushrooms into slices and


in a pan.

10. Remove from heat and set aside.


11. Julienne (chop) carrots up.


12. Re-heat skillet and sauté julienne carrots for about 5 minutes


13. Remove from heat and set aside.


14. Cut chicken into bite sized pieces.

15. Pre-heat a large pan to medium-high heat and add a tbsp of cooking oil.

16. Throw chicken pieces into a bowl and add the remaining soy sauce, sesame oil and 1 tsp of sugar (you can do this the night before to increase the flavor profile).

17. Cook the chicken in the pan until its cooked all the way through.


18. Remove from heat and set aside.


Now comes the easy part, the assembly! I think the photos speak for themselves so I’ll let you go through to see how I do it. Start by putting 2 cups of cooked rice at the bottom of each container.





21. Add the sauce!



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