This year, we’ve been trying to up our meal prep game to eat more consistently and healthier. Now, my s/o is fantastic in the kitchen and has so much more culinary aptitude than I, so mostly I just do the tasting and picture taking.

For this week, we made a protein-packed version of the classic Korean BiBimBop. My s/o and I both actually used to work at the same Korean restaurant in college, a hole-in-the-wall called Kang’s that specialized in super authentic dishes that to this day still reserve some of the top spots in my mind for Korean food (over Koreatown in LA, too!).

The awesome thing about BiBimBop is that you can customize it however you’d like, kind of like the asian version of a burrito bowl. You can choose your choice of meat or protein, or just make it a plain veggie bowl by topping it with tons of greens. Looking for a healthier option? Swap out the white rice for brown rice.

We decided to use primarily edamame, tofu, and bulgogi beef for a protein-packed meal, mixing in a just a small portion of white rice.

And of course, you can’t forget the sunny side up egg (or over hard, if you’re me) and gochujang to top it all off. Make everything in a cast iron pan on the stove to achieve the hot stone bibimbop style, complete with crispety crunchy rice lining the bottom of the bowl!