Asian, Better Than Takeout, Entrée, Gluten-Free, Instant Pot, Lightened Up, Meal Prep, Slow Cooker

Killin’ It with These Korean Rice Bowls


Happy meal prep with these popping flavors! The spiciness from the meat, the sesame from the spinach, the acidity of the kimchi . . . Although seemingly complicated, I really enjoyed the simplicity of this Korean Bibimbap Bowl. Bibimbap is a Korean rice dish served with seasonal fresh or sautéed vegetables, a red chili paste and an egg. Here’s a healthy (but definitely not authentic) twist using ground turkey, jasmine brown rice and fresh veggies. This is not your traditional bibimbap, since I swapped ground turkey for ground beef. I added a poached egg because I was lazy about cleaning another pan by frying an egg, and I’m trying to perfect my patching technique in the microwave. I found jarred kimchi at Trader Joe’s for quite cheap. Plus, you have it on hand and you’re not fussing about pickling napa cabbage and making something extra.

Ingredients (serves 4).

For the Meat (serves 5 — 1/2 c leftover):

  • 1 lb (16 oz) lean ground turkey
  • 2 cloves garlic, minced
  • 1 t brown sugar, unpacked
  • 2 T chili garlic sauce
  • 1½ T reduce sodium soy sauce
  • 1½ t water (if needed to thin sauce)

For the Bowls (serves 4):

  • 2 c jasmine brown rice, cooked
  • 2 t neutral oil
  • 8 c baby spinach (I used one 6 oz package)
  • 1 t toasted sesame oil
  • Pinch of salt
  • 1 c shredded carrots
  • 8 T kimchi
  • 2 mini cucumbers, sliced (or one medium)
  • 4 eggs
  • Sesame seeds


  1. If you haven’t done so, cook rice according to package directions. You should yield 2 c cooked. Set aside.
  2. In a large frying pan, skillet or wok, heat neutral oil over medium heat. Sauté spinach until wilted. Remove from heat and toss with sesame oil and salt to taste. Transfer to bowl and set aside.
  3. In the same pan that you cooked the spinach, add ground turkey and cook until cooked through and crumbled. Remove from heat. In a small bowl, mix the remaining ingredients for the sauce and pour over turkey. Mix well to distribute sauce.
  4. Fry, soft boil or poach eggs.
    • If meal prepping, I’d do this the day of or the night before.
  5. Plate 1/2 c rice with 1/2 c ground turkey.
  6. Top next with your veggies: 1/4 of the sautéed spinach, 1/4 c carrots, 2 T kimchi, 1/2 and a mini cucumber. Add 1 egg.
  7. Sprinkle each bowl with sesame seeds.
  8. Enjoy!

For Instant Pot:

  1. In an Instant Pot, select “Sauté,” add 2 t oil (like light olive oil) and minced garlic cloves. Sauté until fragrant about 1-2 min. Add ground turkey and sauté until just beginning to crumble and brown.
  2. Add 1 c dry rice, 1 c water or broth, spinach, and remaining ingredients for the meat sauce (sugar, garlic chili sauce, soy sauce, and water). Mix to distribute ingredients.
  3. Secure lid, seal, and set to “Pressure Cook” for 20-22 min. When time is done, vent and release steam.
  4. Carefully remove lid and stir in kimchi and 1 t of toasted sesame oil.
  5. Continue with steps above, starting with “Step 4: Fry, soft boil or poach eggs” and continue meal prepping, using 1 c (heaping!) of rice turkey mixture when plating.

Adapted from Budget BytesBibimbap — The Ultimate Bowl Meal.”

Nutrition for 1 bowl.
435 calories  •  14.4 g fat (31%)  •  42 g carbs (40%)  •  30.3 g protein (29%)  •  3.7 g fiber  •  5.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.





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