Bibimbap Meal Prep (Korean Rice Bowls)

Korean rice bowls built for meal prep. Each component is cooked and stored separately, then assembled in about 4 minutes. Nothing goes soggy because the sauce stays on the side until you eat. Makes 4 bowls for a Monday-to-Thursday week.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and drain the bean sprouts and spinach. Bring a pot of water to a boil. Blanch the sprouts and spinach separately for 30 seconds each, then rinse under cold water and squeeze out the excess.

Step 2

Season each vegetable in its own bowl. Sprouts: 4 tsp Yondu and 4 tsp sesame oil. Spinach: 4 tsp Yondu and 4 tsp sesame oil. Seasoning each one separately keeps its own texture.

Step 3

Cut the carrot into matchsticks. Cook 3 minutes in 2 tsp cooking oil over medium heat, stir in 4 tsp Yondu, then set aside. Keep a little crunch.

Step 4

Make the sauce: mix 12 tbsp gochujang, 4 tbsp Yondu, and 8 tsp sesame oil until smooth. Store in a separate jar.

Step 5

If adding protein, cook it now: pan-crisp cubed tofu, or cook sliced beef or chicken. Portion into the containers.

Step 6

Divide the rice and the three vegetables into 4 storage containers. Keep the sauce separate. Fry the eggs fresh at eating time.

Step 7

To serve: warm a bowl of rice, top with the vegetables and a fried egg, add sauce to taste, and mix everything together. Garnish with gim and sesame seeds if you like.

Step 8

Storage: seasoned vegetables keep about 4 days refrigerated. Bean sprouts fade fastest, around 3 days, so eat those bowls first. Sauce keeps about 2 weeks in its own jar.

Step 9

Fry eggs fresh, or use a 7-minute jammy egg or omelet strips, which reheat better than a fried egg.