Meal Manager
Bibimbap with Tempura Prawns

Bibimbap with Tempura Prawns

Colorful, craveable bibimbap with juicy tempura prawns, crisp veggies, and a punchy gochujang sauce—fast, fun, and full of flavor!
Serves: 2
Dinner
Fish
Prep: 20
Cook: 20
Spicy
Umami
Cuisine: Korean
Skill level:
5.0
946 kcalCalories
125 gCarbs
118 gNet Carbs
31 gProteins
38 gFats
7 gFibers
  • Cook the rice: Rinse rice, then combine with water in a pot. Bring to a boil, reduce to low, cover, and cook until tender. Fluff and keep warm.
    Arborio Rice: 200 g
    Salt: 3 g
    Water: 400 ml
  • Make the sauce: In a small bowl, whisk gochujang, soy sauce, rice wine vinegar, sesame oil, and sugar until smooth. Set aside.
    Rice Wine Vinegar: 10 ml
    Gochujang: 30 ml
    Soy Sauce: 20 ml
    Sesame Oil: 10 ml
    Sugar: 5 g
  • Cook the prawns according to package instructions, use the oven for a lighter meal.
    Prawn tempura : 200 g
  • Sauté the vegetables: In the same pan, quickly sauté sliced mushrooms, julienned carrot, and spinach until just tender. Season lightly with a pinch of salt if desired.
    Carrot: 1 carrot
    Mushrooms: 150 g
    Spinach: 100 g
  • Fry the eggs: In a small pan, melt butter over medium heat and fry eggs sunny-side-up until whites are set and yolks runny.
    Butter: 10 g
    Eggs: 2 eggs
  • Assemble: Divide rice into bowls. Arrange prawns, mushrooms, spinach, carrot, kimchi, cucumber, and spring onions on top. Sprinkle sesame seeds and drizzle with the gochujang sauce. Serve immediately.
    Cucumber: 0.5 cucumbers
    Sesame Seeds: 10 g
    Kimchi: 100 g
    Spring Onions: 2 spring onions
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