Bibimbap (Korean Rice Bowl)
Ingredients
- 2 tbsp (30 mL) olive oil, divided
- 1 clove garlic, minced
- 1 cup (250 mL) baby spinach
- 1 cup (250 mL) bean sprouts
- 8 shitake mushrooms, sliced
- 1 small red bell pepper, seeded and julienned
- 1 large carrot, peeled and julienned
- 2 tbsp (30 mL) soy sauce
- 2 tsp (10 mL) sesame oil
- ¼ tsp (1.25 mL) chili flakes (optional)
- 4 cups (1 L) cooked short grain rice
- ½ English cucumber, julienned
- 4 boiled eggs
Instructions
- Step 1
In a large skillet, heat 2 tsp (10 mL) of the olive oil over medium heat. Cook garlic for 1 minute. Add spinach and cook until wilted (about 1 to 2 minutes), stirring occasionally; transfer to a plate. Add another 1 tsp (5 mL) of oil to the skillet and cook bean sprouts until tender-crisp (1 to 2 minutes). Repeat with remaining oil, mushrooms, red pepper and carrot, cooking each separately.
- Step 2
In a small bowl, combine soy sauce, sesame oil, and chili flakes (if using).
- Step 3
To boil eggs, bring a small saucepan filled with water to a simmer over medium heat. Add eggs carefully with a spoon, one at a time. Simmer eggs for 7 minutes for a medium runny yolk. Remove eggs from water and peel under cold water.
- Step 4
Place 1 cup (250 mL) of the cooked rice into each of 4 medium shallow bowlsor reuseable containers. Arrange sections of spinach, bean sprouts, mushrooms, red pepper, carrot, and cucumber around the edge of the bowl in a circle. Top each bowl with an egg cut in half. Drizzle with soy sauce mixture.
Tips
- Serve with Kimchi and sprinkle with sesame seeds.
- Ingredients can be prepared ahead of time for a quick-to-assemble meal.
- This recipe is easily cut in half. Plate into reusable containers, let cool, then cover and refrigerate for a grab-and-go lunch the next day.
Nutrition Facts
Per serving | |
---|---|
Calories | 445 |
Fat | 15 g |
Saturated Fat | 3 g |
Trans Fat | 0 g |
Carbohydrate | 63 g |
Fibre | 5 g |
Sugars | 4 g |
Protein | 13 g |
Sodium | 554 mg |