Bibimbap is a Korean rice dish that’s served with kimchi, the Korean version of sauerkraut. This bibimbap recipe is a variation of one given to me by my step-mother-in-law, who is a phenomenal chef.
I made some simple substitutions in my bibimbap recipe to make it healthier. I used less oil and brown rice instead of white rice, and made it a vegetarian recipe. Some bibimbap recipes use meat like beef or pork.
This recipe is a true one-pot meal. It has an awesome balance of whole grains, healthy fats, protein, and fiber. And it’s under 400 calories!
If you want to really impress your vegetarian friends, try this meatless bibimbap recipe at your next get-together!
|Prep Time||Cook Time||Serves|
|20 min||40 min||4|
Ingredients: Bibimbap Recipe
- 1 cup brown rice
- 2 carrots
- 1 T olive oil
- 1 T sesame oil
- 8 cups baby spinach
- 1 T sesame seeds
- 8 oz. firm tofu
- 4 eggs
- 4 green onion stalks
- 1 tsp. Sriracha
- 1/2 cup kimchi
Sesame Miso Sauce:
- 1 T water
- 3 T olive oil
- 2 T rice wine vinegar
- 2 T miso
- 2 T fresh ginger (minced)
- 1.5 T tahini
- 1 T dry sherry
- 1 T Truvia or Splenda
1. Combine all ingredients for the Sesame Miso sauce in a food processor or blender. Refrigerate for at least 30 minutes.
2. Bring a pot of water to a boil. Add the brown rice, reduce heat to low, and simmer for 40-45 minutes. Drain and set aside.
3. Grate the carrots into a mixing bowl.
4. Preheat the oven to 300 degrees Fahrenheit. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Saute the carrots for 2-3 minutes, or until they are just tender. Transfer them to a baking sheet.
5. Add the spinach to the pan and a bit of water and cook for 3 minutes, or just until wilted. Stir in the sesame seeds and transfer the mixture to the baking sheet with the carrots.
6. Cut the tofu into four equal-sized flat slices. Add 1 tablespoon of sesame oil to the pan; increase the heat to medium-high. Season the tofu with salt and pepper and add it to the pan. Cook for about 3-4 minutes per side, until golden brown. Transfer the tofu to the baking sheet and put the baking sheet in the oven to keep warm while you fry the eggs.
7. Crack the eggs one at a time and add quickly to the pan. Fry until cooked to your desired degree of doneness (I like my yolks a little runny so I cooked mine over-easy).
8. Chop the green onions.
9. Scoop a mound of rice onto each plate in the center. Top each with a piece of tofu, then an egg, then the carrot/spinach mixture, then the kimchi. Sprinkle the green onions on top then drizzle with the Sesame Miso sauce and a little Sriracha if you like spice.
394 calories, 26 g fat, 21 g carbs (4 g fiber), 16 g protein, 651 mg sodium