Bibimbap

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by: ACuriousCulinarian






Bibimbap is one of my favorite dishes because it can be composed of almost anything depending on what you like. It can be made vegetarian, vegan, nut-free, gluten-free (swap in quinoa) all based on your own preferences and what you have in the fridge. It's always delicious and by adding a couple of small touches like a drizzle of sesame oil or a tablespoon of kimchi you can elevate it from leftovers to something worth getting excited about to sit down to.




ingredients

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serves: 4

1 cup uncooked black rice

4 eggs

1 jar kimchi

1 bunch cilantro

1 bunch green onions

1 red pepper

Sesame bok choy (link)

Asian Marinated Pork Tenderloin(link)

Marinated Mushrooms (link)

Sambal Oelek, to taste (link)

Sesame oil, to drizzle

Nutrition Facts
Bibimbap

Servings Per Recipe: 4

Amount per Serving

Calories: 252

  • Total Fat: 5.4 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 179.9 mg
  • Sodium: 83.1 mg
  • Total Carbs: 34.2 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 3.1 g
  • Protein: 17.6 g
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preparation

1.  Cook black rice. I used a rice cooker but if you don't have one you can cook the rice in a pot on the stove. The rice to water ratio should be 1 cup rice to 2 cups water. Bring water to a boil on the stove and add in rice, stirring often until water is absorbed and rice is cooked through which should take about 30 minutes.

2.  Layer each bowl with ingredients to create bibimbap with rice on the bottom, then bok choy, pork, mushrooms, then red pepper. Add chopped green onions, a couple of sprigs of cilantro and a drizzle of sesame oil to the top. Remember sesame oil is strong and a little goes a long way.

3.  Cook 4 eggs sunny side up and place one on the top of the ingredients in each bowl.

4.  Top with as much Sambal Oelek and kimchi as you would like and enjoy! I like to mix it all together so the yolk gets mixed in and I get a little bit of everything in each bite

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