Not another diet post! Ha, I might not normally share this, since I did just do a Shakeology Beachbody post, but I had a lot of friends ask for the recipe after I posted a picture on Instagram so its easier to type it all out here.
21 Day Fix is that diet you see people posting about on Instagram where they are balancing brightly colored tiny Tupperware containers and grinning wildly. I had no interest in starting this diet because I know how to eat – XYZ calories, an appropriate macro split of fat/carbs/protein, lots of veggies and lean meat. Except that it clearly wasn’t working because I wasn’t happy in my clothes. I started 21 Day Fix and its the same basic principles as pretty much any other diet – eat clean, whole, healthy food and not too much of it. Portion control is huge. And for the first time, I’m not squirreling away extra calories for a few beers or living on processed 100 calorie packs or fake Walden Farms syrup which magically has no calories or carbs. I’m planning ahead and eating normal, healthy food, and setting a good example for my kid. Nerdiest slogan ever – its not a diet, its a lifestyle change – but its true for us. I’m looking at labels and paying attention what goes into my body. I haven’t seen a big weight loss yet, but I’m also building muscle, so the fact that I see my clothes fitting better so far is far more important to me.
Bibimbap is my favorite meal. I obviously love our new home in Vienna, but I was most sad to leave the neighborhood Korean deli that made the best Bibimbap and Bulgogi. I’ve been on a hunt for something similar, but the truth is that the sauces and marinades contain sugar and there’s a fair amount of carbs, and it wasn’t AS healthy as it could be. We reviewed about 7 different recipes and came up with our own version that is incredibly delicious and pretty dang healthy as well. Enjoy!
Note: This is VERY text heavy. I make a lot of notes about how to tweak this to either A) make it super delicious or B) make it super healthy and avoid any extra oils and super 21 Day Fix friendly and C) to avoid sesame oil since my best friend is allergic, HA. So definitely read the text walls if you require modifications for dietary or allergy reasons!
Bibimbap is Korean for “mixed rice”. Its a dish that has rice on the bottom of the bowl, and is surrounded by different veggies and meat, and topped with an egg. You then mix it thoroughly and enjoy! The beauty of this is that you can add pretty much whatever you want. I’ve seen red pepper, mushrooms, lettuce, and other additions. You can skip the gorchuchang sauce if you don’t like anything spicy, you can skip the meat if you’re a vegetarian, you can make it pretty much however you’d like.
For those following the 21 Day Fix diet like we are, I arranged mine like this:
- 1/2 green container of Cauliflower Rice
- ~2 ounces Cucumber
- ~2 ounces Carrots
- ~2 ounces Zucchini
- ~2 ounces Spinach
- ~2 ounces Bean Sprouts
- ~2 ounces Korean Radish
- 1 red container of Beef
- 1 Fried Egg
- 1 teaspoon gorchujang sauce
It brought me to a total of 2 green, 1.5 red, and I counted a teaspoon for the cooking oil and gorchujang but the truth is that I used so little for prepping all of the veggies that it might not be that much. Still, count it if you are strictly following. And for that, it is VERY filling! Definitely a meal for when you’re starving – or just got back inside from attempting to shovel two feet of snow if you live in DC 😉
As for the totals, since this was our first time experimenting with the recipe, we have a TON of Radish, and only got about 4 servings of the zucchini. So I’ll try to make notes where I can about how much it made so you can adjust accordingly and not have tons of leftovers.
- One head of cauliflower
Cut off leaves/stem and into smaller, plum-sized chunks. Place into a food processor and pulse 4-6 times, or until about the size of rice. Makes about 4 cups of “rice”. For more of a rice-like texture, you can saute for a minute with a spray of coconut oil. I sauteed mine and just stirred rapidly so it was warm, but didn’t have to add extra oil. Keeps well in a Tupperware in the fridge. I’ll be honest, I don’t like cauliflower, and this is mixed in with so many flavors that I had no idea it wasn’t small rice – great way to sneak in extra veggies without the added carbs.
- 3 lbs thinly sliced rib eye, partially frozen
- 3 Tablespoons coconut liquid aminos
- 3 Tablespoons diced green onion
- 1 Tablespoon sesame oil
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon minced garlic
- 1/2 teaspoon pepper
So the beef marinade is healthier than most we found, which had sugars and soy sauces and lots of sodium. This is the “cleanest” we could get it and still taste as close to bulgogi as we like it. The truth is, you could do the steak with a bit of Flavor God or similar salt-free seasoning and garlic, and it’d probably still be delicious in this dish. So if you are strictly dieting, do that. For my best friend allergic to sesame oil, leave that out, I tasted it before and after adding that last to make sure was pretty good for you, and it is. You’re welcome! xo
We bought our steak already thinly sliced from an Asian market. However, you can also buy NY Strips or rib eyes and freeze to better slice it thin. Then cut it into 2″ strips.
Let it marinate for at least 20 minutes. Ours might have been more like 40 because it takes an insane amount of time to prep the veggies. Then, saute over high heat for maybe 2-3 minutes. Don’t overcook it – just get the pink out. Keep in mind it will be making a ton of leftovers so you don’t want it cardboard-y when you heat in the microwave later.
For us, since we used the red container as one serving, this made 6-7 servings, and that is with really packing it in there for extra meat 😉 Can probably make it 8 servings if you just measure it normally.
For the veggies, you’re cooking them one at a time, in the same skillet. So once you add the first teaspoon of sesame oil, you’re not adding in any more. If you run out, like I did after a few veggies, I added a smidge of Vegetable Broth for some moisture.
The carrots, zucchini, and radish all require being cut into matchstick sizes. This takes FOR.EV.ER. Carrots at least are sold in a pre-cut matchstick bag, but cutting the zucchini and radish was hell. Don’t do it. Instead, use a zoodle-maker/vegetable spiralizer (I love this one from Amazon) and make the zoodles, and cut them to be about 2″ long. MUCH faster and same results.
Lastly, each of the veggies pretty much dictate a sprinkle of salt before cooking. Which isn’t optimal, regardless of how many servings it makes. So I settled on one twist of pink himalayan salt. Skip it if you’re strictly following the diet.
- 1/2 bag of matchstick carrots (or use real carrots with a spiralizer, per notes above)
- 1 teaspoon sesame oil (or coconut oil if you’re allergic like my BFF)
- 1 twist of the self-grinding pink himalayan salt
Heat a skillet (we probably used medium to medium-high), add a teaspoon of oil, and saute the carrots until soft, maybe 2 minutes. Set aside. Made about 6 servings.
- 2 zucchinis, cut into matchsticks or use a spiralizer
- 1 twist of the self-grinding pink himalayan salt
Using same skillet, saute the zucchini for 2 minutes or until soft. Set aside. Made about 6 servings.
- 1/2 a 1 lb bag
- 1 twist of self-grinding pink himalayan salt
Using the same skillet, saute the bean sprouts for 2 minutes or until soft. Set aside. Made about 4-5 servings.
- 1 bag of spinach
- Dash of vegetable broth
You’re supposed to use the same skillet and saute the spinach 1-2 minutes or until soft. At this point, the pan was too dry, so we added some vegetable broth. Perfect. Made about 4 servings.
- 1 cucumber
- Pink Himalayan salt
- 1 tablespoon chopped scallion
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
Cut cucumber in half, then thinly slice so you have thin little half circles. In a bowl, sprinkle with salt and let sit for 15 minutes. Squeeze out excess liquid (cheesecloth is probably best, I used a dish towel) and mix in the garlic, scallion, oil, and seeds. BFF, use Coconut liquid aminos instead of sesame oil and skip the seeds. No cooking necessary. Only made about 4 servings.
- Korean Radish
- 1 Tablespoon Coconut Liquid Aminos
- 1 Tablespoon red pepper flakes
- 1 Tablespoon minced garlic
Peel the Korean Radish and either cut into matchstick sizes or attempt a spiralizer (my recommendation!) Add a dash of pink himalayan salt and 1 teaspoon stevia. Let it sit for 15 minutes, then rinse and squeeze out the water. Mix in the coconut liquid aminos, red pepper flakes, and garlic. Set aside. Made a ton – maybe 10+ servings.
- 1/2 cup gochujang paste
- 2 Tablespoons agave
- 2 Tablespoons sesame oil
- 1 teaspoon rice vinegar
So, this is the one to skip if you’re strictly following 21 Day Fix, and I highly recommend Sriracha as a substitute. I’m not entirely sure whats in the gochujang, but this is pretty delicious and has an awesome kick so it can’t be that healthy. I used a very slight drizzle to add some flavor, but its also snowing outside and I am weak-willed so I’m not strictly following the diet right now. Its the little things. BFF, no recs for a substitute here for sesame oil, so you should stick to Sriracha.
Once all the ingredients are made, I like to put my “rice” in the middle, surround it by the veggies and bulgogi, top with a fried egg (runny please!) and drizzle with gochujang, then MIX MIX MIX!
For reheating later, I like to heat up the cauliflower rice and make a new egg, and then I use the veggies cold. If I thought of it, I probably would have reheated the beef but I was so anxious to eat it, I used it cold out of the fridge and it was still super delicious.
Another tip – I LOVE Korean fried eggs – add any combo of extra veggies or beef with eggs, scramble, and top with Sriracha. SO good.
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