Bibimbap with spinach, cucumbers, and a fried egg
Gluten Free, Vegetarian
2 Servings, 600 Calories/Serving, 25 Minutes
If you’ve ever eaten at a Korean restaurant, you’ve likely seen sizzling stone bowls filled with rice delivered to the tables. That was bibimbap, one of Korea’s most beloved dishes. It’s traditionally served with the ingredients arrayed on top of the rice, but the best way to eat it is to stir it all together so the egg makes a sauce and you get a little bit of everything in each bite.
- 1 cup mung bean sprouts
- ½ cup jasmine rice
- 1 tablespoon black and white sesame seeds
- ½ ounce fresh ginger
- Fresh mint
- 2 Persian cucumbers
- 1 red bell pepper
- 1 lime
- 3 ounces baby spinach
- 2 pasture-raised organic eggs
- Bibimbap dressing base (rice wine vinegar - tamari - sesame oil - maple syrup)
- 1½ tablespoons gochujang chili paste (optional)
Cook the bean sprouts and rice
Using tongs, remove the bean sprouts, rinse under cold water, and reserve.
To the same boiling water, add the rice and cook until tender, 14 to 16 minutes. Using a fine-mesh strainer, drain the rice. While the rice cooks, toast the sesame seeds, and prepare the vegetables.
Toast the sesame seeds
Prep the remaining vegetables and lime
- Peel and finely chop the ginger.
- Coarsely chop the mint leaves.
- Trim the cucumbers, cut in half lengthwise and then on the diagonal into ¼-inch-thick pieces. Remove the ribs and seeds from the bell pepper, then cut into ¼-inch strips.
- Cut the lime in half; juice one half and cut the other half into wedges.
Fry the egg; make the dressing
In a bowl, combine the ginger, lime juice, and bibimbap dressing base.
Nutrition per serving: Calories: 600, Protein: 19g, Total Fat: 35g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 13g, Saturated Fat: 6g, Cholesterol: 225mg, Carbohydrates: 60g, Fiber: 10g, Added Sugar: 6g, Sodium: 860mg