This is great for volume eating and my current meal obsession!!! Also super easy to meal prep and I’m always full by the end of the meal. I basically have been doing a high veggie version of Korean bibimbap minus the egg and gochujang. Egg and gochujang still works of course, but I usually have a fried egg with rice and gochujang for breakfast every morning. The biggest difference between this and regular bibimbap is that there’s a little less rice, and I substitute it out with raw cabbage and carrot to add volume.
Add a small scoop of rice. Add a ton of raw cabbage and carrots. Some sort of protein. Here, I did a bulgogi flavored ground beef, but last week was soy sauce marinated baked salmon. And then I do accompanying veggies to bulk it up. The key is that you need one of the veggies to be sautéed in soy sauce for a really strong punchy flavor when you mix it all up. No need for sauces this way. I did shiitake mushrooms sauteed in soy sauce, avocado, and kimchi this week. Last week was avocado, edamame, and bok choy sautéed in soy sauce.
Second pic in the slide is all mixed up (which imo is the only correct way to eat bibimbap), and third pic is proof of calories lol.
by OkKiwi3544