Bibimbap Meal Prep 101

dairy-free ⓘ

10 meals

From a reel by Cookim — watch the original

Ingredients

• Uncooked rice: 650g (3.5 cups)
• Bean sprouts 500g
• Spinach 300g
• 1 White radish (about 500g)
• 1 Carrot (300g)
• Mushrooms 400g
• 1 Zucchini (500g)
• Minced garlic
• Ground pork 300g
• Minced garlic 3T
• Light soy sauce 2T
• Sugar 2T
• Gochujang 1 cup
• Water 400g
• Vinegar 2T
• Sesame oil 2T
• Sauté with 3T oil
• Add salt (2g)
• Finish with 1t sesame oil
• Sauté with 3T oil
• Add salt (2g)
• Finish with 1t sesame oil
• Sauté with 3T oil
• Add salt (2g)
• and black pepper
• Add 1t minced garlic at 3-minute mark
• Finish with 1t sesame oil
• Minced garlic 1T
• Sesame oil 1T
• 3 pinch of salt (4g)
• pinch of salt (1g)
• Minced garlic ½T
• Sesame oil 1T
• White radish 500g (julienne shape)
• Gochugaru 2T (30g)
• Minced garlic 4T (60g)
• Minced ginger 10g (optional)
• Sugar 2T
• Salt 1T
• Chopped green onion (optional)
• Vinegar 1T

Instructions

1. Prepare Yak-Gochujang sauce: Brown ground pork in a pan over medium-high heat. Add garlic and sauté for 1 minute. Add soy sauce, sugar, and gochujang, then sauté for another minute. Stir in water to dissolve the gochujang. Remove from heat, let cool slightly, then stir in vinegar and sesame oil.
2. Prepare Sautéed Zucchini: Slice zucchini into thin shapes. Sauté in oil over medium-high heat for 3 minutes, season with salt, and finish with sesame oil.
3. Prepare Sautéed Carrots: Julienne carrots. Sauté in oil for 3 minutes, season with salt, and finish with sesame oil.
4. Prepare Sautéed Mushrooms: Slice mushrooms thinly. Sauté in oil for 4 minutes. Add salt and black pepper. Add minced garlic when 1 minute of cooking remains, then finish with sesame oil.
5. Prepare Bean Sprouts Namul: Blanch bean sprouts for 1–2 minutes. Mix with minced garlic, sesame oil, and salt.
6. Prepare Spinach Namul: Blanch spinach for 30 seconds, rinse in cold water, and squeeze dry. Mix with salt, minced garlic, and sesame oil.
7. Prepare Mu-Saengchae: Julienne white radish. Mix with gochugaru, minced garlic, ginger (optional), sugar, salt, green onion (optional), and vinegar. Let sit for 3 minutes before serving.