Korean Beef Bibimbap-Style Bowl

High-protein Korean-inspired rice bowl with simple flavors and a clean, macro-friendly sauce.

INTRO

This Korean Bibimbap-style bowl takes everything great about traditional Korean comfort food with bold flavor, beautiful color, and balance and turns it into an easy, high-protein meal prep option. You can make it with lean ground beef for speed and convenience or thin steak strips for that authentic sizzle and texture. The veggies stay fresh, the rice holds perfectly for days, and the flavor actually gets better overnight. This meal is perfect for athletes, lifters, and busy people who want a filling, flavorful meal without spending all day in the kitchen.

FAST FACTS

Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Servings: 4

Calories (per serving):

• Ground Beef Version: 420 kcal

• Steak Version: 395 kcal

Macros (Ground Beef / Steak):

• Protein: 42g / 40g

• Carbs: 36g / 35g

• Fat: 12g / 9g

INGREDIENTS

Protein Options

• Option A (Ground Beef): 1 lb (450g) 93% lean ground beef

• Option B (Steak): 1 lb (450g) lean sirloin or flank steak, sliced thin

Sauce

• 3 tbsp low-sodium soy sauce

• 1 tbsp gochujang (Korean chili paste — adjust to heat tolerance)

• 1 tbsp rice vinegar

• 1 tsp sesame oil (optional, for authentic flavor)

• 1 tbsp honey or sugar substitute (like Splenda or Stevia)

• 1 tsp minced garlic

• ½ tsp ground ginger

• Optional: ½ tsp chili flakes for extra spice

Veggies & Base

• 1 cup shredded carrots

• 2 cups baby spinach

• 1 zucchini, julienned or spiralized

• 1 small onion, sliced

• 2 cups cooked white rice (about ½ cup per serving)

• Optional: 4 egg whites or 2 whole eggs (top each bowl if desired)

• Nonstick spray or ½ tsp olive oil

WHY THESE INGREDIENTS?

• Lean beef or steak: Packed with protein, creatine, and iron — vital for energy and muscle growth.

• Gochujang + soy combo: Delivers deep Korean flavor with minimal calories when used smartly.

• Carrots, zucchini, spinach: Each adds color, texture, and key nutrients — fiber, potassium, and vitamin A.

• Sesame oil: A small amount gives massive flavor payoff; a drizzle goes a long way.

• Rice: The steady carb source that keeps you fueled and recovered. Great for refueling post-training or before workouts.

• Egg topping (optional): Adds healthy fats and extra protein if you want a fuller macro profile.

STEP-BY-STEP INSTRUCTIONS

1. Prep the rice: Cook 1 cup of dry white rice (makes ~2 cups cooked). Let it rest and fluff; perfect if made a day in advance for quick meal prep.

2. Mix the sauce: In a small bowl, whisk together soy sauce, gochujang, vinegar, sesame oil, honey, garlic, and ginger. Taste test: Add chili flakes for extra heat or a touch more honey for balance.

3. Cook the protein: Option A (Ground Beef): Spray a large skillet with nonstick spray. Add ground beef and cook on medium-high until no pink remains. Drain excess fat if needed. Option B (Steak): Spray skillet, sear thin steak slices 1–2 minutes per side. Remove and set aside.

4. Add the sauce: Pour the sauce directly into the meat in the pan. Simmer for 1–2 minutes until it lightly thickens and coats the beef or steak. Reduce heat and keep warm.

5. Cook the veggies: In a separate pan (or the same one wiped clean), sauté onion and zucchini for 3–4 minutes until slightly soft. Add shredded carrots and spinach for 1 minute just to wilt them. Lightly season with salt and pepper.

6. Assemble the bowls: Divide rice evenly into 4 containers (150 g each). Top with the beef (120 g) or steak mixture, then arrange the veggies (200 g) neatly around.

Optional: Add a cooked egg or fried egg on top for presentation and added protein.

7. Final touch: Garnish with sliced green onion or sesame seeds if desired. Drizzle any remaining sauce from the pan over the top.

MACROS (PER SERVING)

Version	Calories	Protein	Carbs	Fat
Ground Beef	420	42g	36g	12g
Steak	395	40g	35g	9g

MEAL PREP & STORAGE TIPS

• Lasts up to 4 days in fridge or 2 months in freezer.

• Store veggies and rice separately if you prefer crisp texture on reheat.

• Reheat beef first, then add veggies to keep color and crunch.

COACH’S TIP 💡

Want to boost protein even higher? Add an extra egg or top each bowl with a scoop of cooked edamame. These small add-ons can push this bowl past 45g of protein per serving without increasing fats much. If you’re cutting, go half rice + half cauliflower rice — same volume, fewer calories, same flavor punch.