Fit Bibimbap – Korean Rice & Veggie Protein Bowl

Name: Fit Bibimbap – Korean Rice & Veggie Protein Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: 1 cup cooked brown rice (for 2 servings); 200 g lean beef sirloin, thinly sliced; 2 handfuls fresh spinach; 1 carrot, julienned; 100 g mushrooms, sliced; 1 small zucchini, cut into ribbons; 1 cup bean sprouts; 2 eggs; 2 garlic cloves, minced; 1 tbsp low-sodium soy sauce; 1 tsp sesame oil; 1 tbsp gochujang (Korean chili paste); 1 tsp honey; 1 tbsp toasted sesame seeds and 2 spring onions, to garnish

A lightened-up version of Korea's iconic bibimbap: brown rice, colorful vegetables, lean beef and one egg for a balanced, protein-packed bowl.

Total: 35 min
Servings: 2 servings
Difficulty: Medium
Calories · per serving: 430 kcal

Written by

Ecem Akkaba · Dietitian

Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.

Updated: July 24, 2026

In short

Fit Bibimbap – Korean Rice & Veggie Protein Bowl contains 430 calories per serving: 32 g protein, 42 g carbohydrate and 15 g fat. It takes 35 minutes in total and makes 2 servings.

About this recipe

Bibimbap, one of Korea's most beloved dishes, is lightened up here with brown rice, plenty of vegetables, lean beef and a single egg. Colorful, balanced and rich in protein, this bowl is a filling yet lower-calorie option for a complete meal.

Method

1
Cook the brown rice and drain. Marinate the beef with soy sauce, half the sesame oil, garlic and black pepper for 10 minutes.
2
Blanch the spinach for 30 seconds, squeeze out the water and toss with a pinch of salt and a few drops of sesame oil.
3
Sauté the carrot, mushrooms and zucchini separately in a little oil for 2–3 minutes each until tender-crisp, then season lightly.
4
Blanch the bean sprouts for 2 minutes and drain.
5
Sear the marinated beef in a hot pan for 2–3 minutes until browned.
6
Fry the eggs sunny-side-up in a little oil, keeping the yolk runny.
7
For the sauce, mix the gochujang, honey, 1 teaspoon of water and the remaining sesame oil.
8
Place the rice in a bowl, arrange the vegetables and beef in sections, top with the egg, drizzle with the sauce and garnish with sesame seeds and spring onions. Mix before eating.

Tips

Swap the beef for chicken breast or tofu for a lighter or vegetarian version.
Use cauliflower rice instead of brown rice to cut the carbs further.
Adjust the gochujang to taste — it gives the dish its signature flavor.

Language

Similar recipes

All recipes

Medium

Egyptian Koshari – Rice, Lentils and Pasta

Egypt's street-food staple combines rice, lentils and pasta with tomato sauce and crisp fried onion. Fully vegan, 16 g of protein a serving.

Total: 65 min
Calories: 425 kcal
Servings: 6 servings

Medium

Nigerian Jollof Rice – Made with Brown Rice

West Africa's best-known rice dish cooks in a tomato and red pepper sauce. This version uses brown rice and delivers 7 g of fibre per serving.

Total: 70 min
Calories: 395 kcal
Servings: 6 servings

Medium

Dan Dan Noodles – Sichuan Spicy Sesame Noodles

An icon of Sichuan cooking, Dan Dan noodles pile crispy minced pork and preserved vegetable over a spicy sauce of sesame paste, chili oil and Sichuan pepper — here in a lighter version.

Total: 30 min
Calories: 480 kcal
Servings: 2 servings

Free to start

Get started

Meet RoboFit and log today’s first meal

Download it, create your account, photograph your first plate. Setup takes under a minute. Start with the free version; the yearly Premium plan includes a 3-day free trial for eligible new users.

Download on theApp Store Get it onGoogle Play

Free to download
Free version: 3 food logs and 3 photo scans
Cancel your subscription any time

FitZen Premium: weekly or yearly plan. Prices vary by country — see the current price in the App Store or Google Play.