Meal Prepped Bibimbap
Getting creative with meal prepping by freezing veggies ahead of time. I’m finding myself being in the kitchen less now that it’s summertime. This recipe cuts out half the time it takes to prepare and cook the good stuff. Plus, I don’t need to worry about veggies going bad in a week.
Happy Dining Deliciously 🍽
Ingredients - Veggie Bag
10 oz julienned carrots
1 large onion, sliced
12 oz bean sprouts
12 oz spinach
8 oz sliced shiitake mushrooms
black pepper
olive oil
Ingredients - With Rice
olive oil
brown rice
2 tsp ssamjang
2 tsp gochujang
1/2 tsp sesame oil
salt
black pepper
Veggie Bag - split out your vegetable mix into small freezer bags. Portion them out to your preference. This made about 6-8 bags for me. Lasts up to three months.
Julienned Carrots - raw
Sliced Onions - raw
Bean Sprouts - boil in water for 2 mins
Spinach - sautee with olive oil until cooked
Shiitake Mushrooms - sautee with black pepper and olive oil until cooked; drain excess liquid
Assembling Everything Together
Heat your pan on low/medium heat. Grease the pan with olive oil, and take out the frozen vegetables from the bag onto the pan.
Cover for 8-10 mins.
Uncover and raise heat to medium/high. Stir frequently for 5-7 mins, or until almost all the moisture is gone.
Mix in brown rice, ssamjang and gochujang. Depending on your portion size, you may want more or less, both being equal in portion.
Once all are combined, mix in sesame oil, and add salt/pepper to taste.