Bibimbap
Ingredients
Vegetables
-
½
each
English cucumber, thinly sliced
-
1
cup
fresh mung bean sprouts
-
1
cup
shredded carrots
-
4
cups
baby spinach
-
4
ounces
sautéed shiitake mushrooms, optional
Sauce and Seasoning
-
½
teaspoon
rice vinegar
-
1¼
teaspoons
toasted sesame oil
-
½
teaspoon
tamari
-
1
recipe
Gochujang Sauce
-
to taste
none
sea salt
-
to taste
none
sesame seeds
Base and Protein
-
2
cups
cooked short-grain white rice
-
2
each
fried eggs or 1 cup cubed baked tofu
-
optional
none
kimchi, for serving
-
optional
none
chopped scallions, for serving
Instructions
- Toss cucumber slices with rice vinegar, ¼ teaspoon sesame oil, and a pinch of salt; set aside.
- Boil water, add bean sprouts, and cook for 1 minute; drain and set aside.
- Heat ½ teaspoon sesame oil in a skillet, add carrots with a pinch of salt, cook for 1-2 minutes, then set aside.
- In the same skillet, heat remaining sesame oil, add spinach and tamari, cook for 30 seconds, then squeeze out excess water.
- Assemble bowls with rice, cucumber, bean sprouts, carrots, and spinach; top with fried egg or baked tofu.
- Add mushrooms if using, sprinkle with sesame seeds, and drizzle with gochujang sauce.
Nutrition Facts (estimated)
Servings
2
Calories
450
Total fat
20g
Total carbohydrates
55g
Total protein
15g
Sodium
500mg
Cholesterol
186mg
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