Bibimbap

Name: Bibimbap
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Korean
Ingredients: 2 carrots; 1/2 red bell pepper; 1/2 zucchini (summer squash); 120 g soybean sprouts; 250 g spinach; a handful of shiitake mushrooms (optional); 1 egg

5 steps

Prep:40minCook:15min

One of the best comfort foods.

Updated at: Thu, 21 Nov 2024 15:26:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories109.1 kcal (5%)

Total Fat4.2 g (6%)

Carbs10.4 g (4%)

Sugars5.3 g (6%)

Protein9.3 g (19%)

Sodium194.1 mg (10%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

2carrots

0.5red bell pepper

0.5zucchini

summer squash

120gsoybean sprouts

250gspinach

shiitake mushrooms

optional

1egg

Instructions

Step 1

Start by blanching spinach and bean sprouts for about 1 minute each. Let water drain and set aside.

Step 2

Slice carrot, zucchini, and red bell pepper into bite-sized pieces or thin strips. I prefer thin strips so they can better blend into the rice when mixing. Stir-fry the vegetables for 3-5 minutes each. Season with a pinch of salt.

Step 3

Remove excess water from the spinach and bean sprouts. Cut the spinach into pieces with scissors. Marinate spinach and bean sprouts in separate bowls with sesame oil, and a pinch of salt.

Step 4

Top off your rice bowl with the veggies. Add 1 tbsp gochujang and sesame oil or mix 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp corn syrup (or honey), and 1 tsp of crushed garlic for the sauce.

Step 5

Enjoy! 🥰

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