Delicious Bibimbap Meal

1. COOK THE RICE

   • Rinse rice until the water runs clear to remove excess starch.

   • Use a rice cooker or saucepan with a tight lid.

   • For extra flavor, cook rice in vegetable broth.

   
   Tip: Let rice rest covered for 5 mins after cooking to prevent mushiness.
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1. PREPARE THE BEEF

   • Brown beef over medium-high heat, breaking it into crumbles. Drain excess fat if needed.

   • Add soy sauce, sesame oil, sugar, garlic and ginger. Stir-fry until caramelized (3 mins).

   
   Tip: For a vegetarian version, swap beef for crumbled tofu or mushrooms.
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1. SAUTE VEGETABLES

   • Blanch spinach and bean sprouts in boiling water for 30 secs to retain crunch. Shock in ice water to preserve color.

   • Saute carrots and zucchini in 1 tsp sesame oil until tender-crisp (2–3 mins). Season lightly.

   
   Tip: Julienne veggies uniformly for even cooking.
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1. MAKE THE SAUCE

   • Whisk gochujang, vinegar, honey and 1 tbsp water. Adjust the thickness with more water if needed.

   
   Tip: Double the sauce for extra flavor - store leftovers for 2 weeks.
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1. ASSEMBLE BOWLS

   • Layer rice, beef, veggies and a fried egg in meal prep containers.

   • Store sauce separately to prevent sogginess.

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1. STORAGE & REHEATING

   • Fridge: Up to 3 days. Reheat with a splash of water to revive rice.

   • Freezer: Omit egg and sauce; freeze for 1 month. Thaw overnight before reheating.

   Tip: Top with fresh sesame seeds and sliced scallions before serving.
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