Bibimbap with snap peas, carrots, and fried eggs
Vegetarian, Dairy Free, Spicy
25 – 35 Minutes
Korea’s beloved rice dish has a bit of everything—kimchi, sesame, fried egg—in every bite. To keep it strictly gluten-free, omit the gochujang.
- 2 cups jasmine rice
- 1½ tablespoons black and white sesame seeds
- 2 or 3 cloves peeled fresh garlic
- 1 red bell pepper
- 5 ounces baby spinach
- ¼ pound sugar snap peas
- 4 pasture-raised organic eggs
- 2-inch piece fresh ginger
- 6 or 7 sprigs fresh cilantro
- Bibimbap dressing base (rice vinegar - gluten-free tamari - sesame oil - maple syrup)
- 3 ounces shredded carrots
- ¼ pound mung bean sprouts
- 3 ounces kimchi
- 2 tablespoons gochujang (optional)
It’s easier to cut a bell pepper by placing it skin side down instead of skin side up on the cutting board, as even the sharpest knives penetrate the flesh more easily than the skin.
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the rice cooks, prepare the sesame seeds and the vegetables.
Toast the sesame seeds
Prep and cook the vegetables
- Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Cook the eggs
While the eggs cook, prepare the dressing and cilantro.
Make the dressing and prep the cilantro
- Grate or peel and finely chop enough ginger to measure 2 teaspoons.
- Coarsely chop the cilantro for garnish.
- Rinse the rice.
- Press the garlic (if you have a press).
- Measure out the garlic and ginger.
- Mix the dressing.
- Practice saying bibimbap and gochujang.
Nutrition per serving: Protein: 22g (44% DV), Fiber: 8g (32% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 4.5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 730mg (30% DV), Carbohydrates: 104g (35% DV), Total Sugars: 8g, Added Sugars (Maple syrup): 3g (6% DV). Not a significant source of trans fat.
Contains: soy, wheat, eggs