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
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

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.