High-Protein Bulgogi Beef Bibimbap Bowl
Makes: 4 Servings
Per Serving: 30g Protein | 465 Cal
I dream about traditional Korean Bibimbap bowls! There’s something about the colors, the vegetables, the marinated meat, and the ability to see each ingredient laid out in front of you so that you can mix and combine as you please.
This recipe is a shortcut version of the traditional dish using the delicious Bool-Kogi beef from Trader Joe’s (their teriyaki skirt steak would also work!). By combining it with a bunch of pre-chopped veggies like carrots and cabbage, you can whip up a nourishing meal in no time.
Why Do I Love Bulgogi Beef Bibimbap Bowls?
Bulgogi beef bibimbap bowls are the epitome of a wholesome meal. They combine protein, vegetables, and grains into a single, satisfying dish. Because bibimbap recipes are so versatile, you can customize each bowl to your taste. Whether you opt for white rice, brown rice, or a high-fiber base like kale or other greens, you can make this dish your own.
One of my favorite parts about this dish is its adaptability. You can easily make it low-carb by omitting the rice and corn, using kale as the base instead. You can choose a different protein source, change up the veggies used, the options are endless.
Ingredients: What Goes Into My Bulgogi Beef Bibimbap Bowl?
For this easy Korean beef bowl, I used the following ingredients. The quantities listed make about four servings, but feel free to adjust according to your needs.
Main Ingredients:
Trader Joe’s Pre-Marinated Bool-Kogi Beef: The entire package makes about four servings.
1 bunch of kale, chopped (I used half for the bowl)
2 cups bean sprouts (1/2 cup for the bowl)
2 cups shredded carrots (I used 1/2 cup for the bowl)
2 cups shredded cabbage (I used 1/2 cup for the bowl)
4 Persian cucumbers, shaved or simply chopped
1 cup corn (I used frozen roasted corn from TJs)
Instant rice (I used Ben’s Originals; I used 1/4 cup cooked or 1 oz for the bowl)
2-4 eggs
2 tbsp Gochujang Sauce (I used Mother-in-Law’s Garlic Chili - OMG, so good!)
Dash of sesame oil and rice vinegar
Sesame seeds for garnish
If You’re Marinating Your Own Beef:
1/3 cup soy sauce or coconut aminos
2 chopped green onions
3 tbsp sugar
2 tsp minced garlic (or 2 cloves)
1 tbsp sesame oil
1/4-1/2 tsp red pepper flakes
1/2 tsp ginger
1 tsp onion powder
How Do You Prepare the Bowl?
Cook the Beef: On a cast iron skillet over medium-high heat, sear the beef for 5 minutes on each side until it’s nicely browned.
Prep the Kale: Chop the kale and massage it with 1 tsp sesame oil to tenderize it.
Steam the Vegetables: In a steaming pan, place the kale, carrots, cabbage, bean sprouts, and corn to lightly cook. Add 1-2 eggs to the center and cover.
Cook the egg: I cracked an egg right inside the steam strainer while I was cooking my vegetables. I did this to save time, but you can always just make an egg in a pan, pot, or airfryer!
Prep the Rice: Microwave your instant rice - so easy!
Prep the Cucumbers: Shave or chop your cucumbers and mix them with a little rice vinegar. This part is optional but adds a nice tang.
Assemble the Bowl: Once the veggies are steamed and the eggs cooked to your liking, remove the pan from heat. Add the rice to your bowl, then top with the cucumbers, cooked veggies mixture and beef.
Garnish and Serve: Top with some sesame seeds and a drizzle of Gochujang sauce.
Why Is This a Great Recipe for Meal Prep?
This bibimbap bowl is perfect for meal prep. You can prepare all the components in advance and store them in airtight containers. When you're ready to eat, simply reheat the beef and vegetables, cook a fresh egg, and assemble your bowl. This makes it an ideal choice for a quick and wholesome meal during a busy weeknight.
What Are the Nutritional Benefits?
Each bowl provides approximately 465 calories, with 30 grams of protein, 36 grams of carbs, and 23 grams of fat. The high-protein content makes it an excellent choice for those looking to maintain or build muscle. Additionally, the variety of vegetables ensures you get a good mix of vitamins and minerals.
Tips for Customizing Your Bowl
Protein Alternatives
While I love using Trader Joe’s Bool-Kogi beef, you can easily substitute it with ground beef, chicken, or even tofu for a vegetarian option. The key is to marinate your protein well to infuse it with those classic Korean flavors.
Vegetable Variations
Feel free to swap out or add any vegetables you like. Bell peppers, shiitake mushrooms, and green onions are all great options. You can also experiment with different types of rice—such as jasmine rice or short grain rice—to see what you prefer.
Sauce and Seasoning
The gochujang sauce is an essential ingredient that adds a spicy and tangy flavor to the dish. If you like it extra spicy, consider adding a bit of sriracha mayo or chili garlic sauce. For a touch of sweetness, a sprinkle of brown sugar can do wonders.
Making It a Traditional Bibimbap
To make your bowl more like a traditional bibimbap, you can serve it with a sunny side up egg and mix in some nashi pear for a hint of sweetness.
FAQs
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Yes, you can make your own bulgogi marinade using ingredients like soy sauce, sugar, garlic, sesame oil, red pepper flakes, ginger, and onion powder. This homemade marinade will give your beef an authentic Korean flavor.
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Bibimbap sauce typically includes gochujang (Korean chili paste), which adds a spicy and tangy flavor to the dish. You can also add a drizzle of sesame oil, soy sauce, and a touch of rice vinegar to enhance the taste
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Korean beef bowls, such as bulgogi bowls, stand out due to their flavorful marinated beef, cooked with ingredients like soy sauce, garlic, sesame oil, and sugar. These bowls often include a variety of vegetables and are often topped with a fried egg.
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Yes, you can use various types of rice for your rice bowls, such as white rice, brown rice, jasmine rice, and more. Each type offers a unique texture and flavor that can complement your bibimbap.
This high-protein bulgogi beef bibimbap bowl is not only a feast for the eyes but also a delight for the taste buds. It’s packed with flavor, nutrients, and is incredibly satisfying. Plus, it’s so easy to make, especially with the shortcuts I’ve shared.
High-Protein Bulgogi Beef Bibimbap Bowl
Ingredients
- Trader Joe’s Pre-Marinated Bool-Kogi Beef: The entire package makes about four servings.
- 1 bunch of kale, chopped (I used half for the bowl)
- 2 cups bean sprouts (1/2 cup for the bowl)
- 2 cups shredded carrots (I used 1/2 cup for the bowl)
- 2 cups shredded cabbage (I used 1/2 cup for the bowl)
- 4 Persian cucumbers, shaved or simply chopped
- 1 cup corn (I used frozen roasted corn from TJs)
- Instant rice (I used Ben’s Originals; I used 1/4 cup cooked or 1 oz for the bowl)
- 2-4 eggs
- 2 tbsp Gochujang Sauce (I used my Mother-in-Law’s Garlic Chili - OMG, so good!)
- Dash of sesame oil and rice vinegar
- Sesame seeds for garnish
Instructions
- Cook the Beef: On a cast iron skillet over medium-high heat, sear the beef for 5 minutes on each side until it’s nicely browned.
- Prep the Kale: Chop the kale and massage it with 1 tsp sesame oil to tenderize it.
- Steam the Vegetables: In a steaming pan, place the kale, carrots, cabbage, bean sprouts, and corn to lightly cook. Add 1-2 eggs to the center and cover.
- Cook the egg: I cracked an egg right inside the steam strainer while I was cooking my vegetables. I did this to save time, but you can always just make an egg in a pan, pot, or airfryer!
- Prep the Rice: Microwave your instant rice - so easy!
- Prep the Cucumbers: Shave or chop your cucumbers and mix them with a little rice vinegar. This part is optional but adds a nice tang.
- Assemble the Bowl: Once the veggies are steamed and the eggs cooked to your liking, remove the pan from heat. Add the rice to your bowl, then top with the cucumbers, cooked veggies mixture and beef.
- Garnish and Serve: Top with some sesame seeds and a drizzle of Gochujang sauce.
Nutrition Facts
Calories
465Fat
23 gCarbs
36 gProtein
30 g