Korean Bibimbap

Had to read the word “Bibimbap” twice? You’re not alone. But don’t let the name fool you. This Korean-inspired bowl is one of the easiest, most balanced meals you can prep for your week.

We believe in meals that support your training, give you lasting energy, and still taste amazing. Bibimbap (pronounced bee-bim-bap) checks all the boxes: it’s nutritious, satisfying, and endlessly adaptable to your preferences.

The word itself means “mixed rice” — and that’s exactly what it is. A base of rice topped with colorful veggies, flavorful protein, and a perfectly fried egg. The whole bowl is tied together with a spicy-sweet gochujang sauce that brings the magic. Even better: it’s meal-prep friendly. Cook the components ahead of time, and you’ve got 2–3 nights of dinner ready to go. Just reheat, top with an egg, and mix it all together.

Never used Gochujang before?

It’s a fermented Korean chili paste that’s spicy, rich, and packed with umami. You can’t really swap it 1:1 for something else — the flavor is very unique.

Luckily, it’s not hard to find: you’ll spot it at Amazing Oriental, but also at Albert Heijn or Jumbo.

Ingredients for the bowl

Here’s what goes into two servings. Feel free to multiply for batch prep:

Rice:

1 small cup rice
¾ small cup water
1 tsp rice vinegar

Chicken:

400g chicken thigh, cut into strips
3 garlic cloves, finely chopped
1 tbsp soy sauce
1 tbsp honey
2 tsp sesame oil

Veggies:

4 garlic cloves, finely chopped
4 tsp soy sauce
4 tsp sesame oil
300g shiitake mushrooms
200g carrot (julienned)
150g bean sprouts
300g spinach

Toppings:

2 eggs (fried)
Roasted sesame seeds

Ingredients for Gochujang Sauce 🌶️

4 tbsp gochujang paste (Korean chili paste)
1 tbsp sesame oil1 tsp sugar
1 tbsp water
2 tbsp rice vinegar
2 tsp soy sauce
1 garlic clove, finely chopped

Instructions

Cook the rice with water. Once done, stir in the rice vinegar and set aside.
Marinate the chicken by mixing the chicken strips with garlic, soy sauce, honey, and sesame oil. Let sit for 10 minutes if possible, then cook in a dry pan for about 15 minutes, or until fully cooked and caramelized.
Mix the veggie seasoning in a small bowl: garlic, soy sauce, sesame oil.
In a second pan, sauté the shiitake mushrooms, then add half of the veggie seasoning. Remove and set aside.
In the same pan, cook the spinach until wilted, then add the rest of the seasoning.
Blanch the bean sprouts for 1–2 minutes if you prefer them softer (optional).
Assemble the bowls:
Start with a layer of rice
Add the cooked chicken, carrots, bean sprouts, shiitake, and spinach
Mix the gochujang sauce ingredients in a small bowl. Drizzle over the top.
Top each bowl with a fried egg
Finish with a sprinkle of roasted sesame seeds. Serve immediately — or store each component for later.

Mix it up your way. This recipe is perfect for mealprep

Bibimbap is super versatile. You can easily switch up the ingredients to match your taste or what’s in your fridge:

Protein swaps:
You can use ground beef, steak strips, tofu, tempeh, instead of chicken.

Veggie variations:
Keep the carrot for crunch, but feel free to add cucumber, bimi (baby broccoli), regular broccoli, or swap the spinach for something fresh like romaine lettuce.