Bibimbap is a staple in Korean cuisine, cherished for its flavorful combination of ingredients and stunning presentation.

Traditionally, this dish starts with a base of warm white rice, topped with an array of colorful, sautéed vegetables, slices of marinated beef, and a perfectly fried egg.

It’s a feast for the eyes and the palate, offering a harmonious blend of textures and tastes.

Central to the dish is its versatility. While the classic version includes specific ingredients like spinach, carrots, mushrooms, and bean sprouts, you can customize bibimbap with whatever vegetables and proteins you have on hand.

This flexibility makes it a fantastic choice for those looking to experiment with flavors and textures, or for utilizing leftovers in a new and exciting way.

The Ingredients

Steak: I used beef tenderloin as my protein of choice. It’s tender, flavorful, and lower in points than some other steaks.

For those who prefer a plant-based diet, tofu or tempeh can be excellent substitutes for beef. Tofu, in particular, is a versatile protein that absorbs the flavors of the marinade well. Marinate it similarly to the beef, and then pan-fry until golden brown.

The Marinade: I used soy sauce, sesame oil, fresh garlic, and Splenda.

Cauliflower Rice: Instead of using regular rice I used cauliflower rice. It helped to save a lot of points.

Vegetables: This dish is very versatile so you can use any vegetables you have on hand. I used bean sprouts, carrots, spinach, and cucumber.

Mushrooms, zucchini, and kale are great options too.

Egg: A fried egg on top of the bibimbap dish is a must. Instead of frying it in oil I used a nonstick pan with nonstick cooking spray.

Bibimbap Sauce: The sauce’s ingredients are gochujang paste, rice vinegar, sesame oil, garlic, and Splenda.

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How to Make Lightened Up Bibimbap

You want to marinate the beef tenderloin for at least 30 minutes. Cut the beef tenderloin into thin stirps and add it to a bowl.

Add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, 1 clove of minced garlic and 1 teaspoon of granulated Splenda.

Mix the beef tenderloin and marinade together, cover, and place in the fridge for at least 30 minutes.

Prepare the bibimbap sauce by adding 1/4 cup of gochujang paste, 1 tablespoon rice vinegar, 1 teaspoon Splenda, 1 tablespoon sesame oil, and 1 clove of minced garlic to a small bowl.

Whisk the ingredients together and set aside.

During this time I prepared my vegetables. I steamed the spinach, heated up the bean sprouts and carrots, and cut the cucumber into matchsticks.

Heat a nonstick skillet over medium heat. Add the beef tenderloin and cook until no longer pink.

While the beef was cooking, I also cooked the fried eggs. I sprayed a nonstick pan with cooking spray and added the eggs. Cook the eggs until the egg whites are cooked through but you also want the yolk to be runny.

Assemble the bowls by adding the cauliflower rice, placing the vegetables around the outer portion of the bowl, the beef tenderloin in the circle, and top it with the fried egg.

Drizzle the bibimbap sauce over all of the ingredients and mix together.

Ingredients

8 oz. beef tenderloin, cut into thin strips

For the marinade:

2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon granulated Splenda

For the bibimbap sauce:

1/4 cup gochujang paste
1 tablespoon rice vinegar
1 teaspoon granulated Splenda
1 tablespoon sesame oil
1 clove garlic, minced

Vegetables:

1/2 cup matchstick carrots
2 cups baby spinach, steamed
1 cup bean sprouts
1/2 cup matchstick cucumber
2 eggs

Instructions

Place the beef tenderloin in a bowl. Add the soy sauce, sesame oil, minced garlic, and Splenda.
Mix the beef tenderloin and marinade together, cover, and place in the fridge for at least 30 minutes.
Prepare the bibimbap sauce by adding the gochujang sauce, rice vinegar, Splenda, sesame oil, and minced garlic to a small bowl. Whisk the ingredients together and set aside.
During this time I prepared my vegetables. I steamed the spinach, heated up the bean sprouts and carrots, and cut the cucumber into matchsticks.
Heat a nonstick skillet over medium heat. Add the beef tenderloin and cook until no longer pink.
While beef was cooking, I also cooked the fried eggs. I sprayed a nonstick pan with cooking spray and added the eggs. Cook the eggs until the egg whites are cooked through but the yolk is still runny.
Assemble the bowls by adding the cauliflower rice. placing the vegetables around the outer portion of the bowl, the beef tenderloin in the circle, and top it with the fried egg.
Drizzle the bibimbap sauce over all of the ingredients and mix together.

Here are some more Weight Watchers friendly recipes:

Garlic Noodles (P.F. Chang’s Copycat Recipe)

Garlic Ginger Chicken

Slow Cooker Pepper Steak

Chicken Teriyaki Ramen

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 200 meal plans that you can choose from and I post a new one each week. Click here to check them out!