Experience a guilt-free Bibimbap that revitalized with the addition of konjac rice while maintaining the vibrant colors and diverse flavors of Korean cuisine.
500
Cal
25gr
Fat
30gr
Prot
45gr
Carbs
10gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 35mins
- Cook Time: 30mins
- Serves 4
Ingredients
- 3 packs konjac rice
- 2 carrots (julienned)
- 1 zucchini (julienned)
- 4 cups tomatoes (diced)
- 2 cups spinach (blanched)
- 2 cups bean sprouts (blanched)
- 1 cup shiitake mushrooms (sliced)
- 1 cup ground beef or tofu (cooked)
- 4 eggs (fried sunny-side-up)
- 1 cup kimchi (chopped)
Seasonings
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 2 tablespoons gochujang/Korean red pepper paste
- 1 tablespoon sugar
- 2 cloves garlic (minced)
- 1 tablespoon sesame seeds (toasted)
How to Cook
- Sauté carrots, zucchini, and shiitake mushrooms individually with sesame oil until tender. Season with salt and pepper.
- Blanch spinach and bean sprouts in hot water, then drain and toss with sesame oil and a pinch of salt.
- Cook ground beef or tofu with soy sauce, sugar, and minced garlic until fully cooked.
- Fry eggs sunny-side-up, keeping the yolks runny.
- Divide the konjac rice among four bowls, arrange each vegetable, protein, and kimchi around the edges.
- Top each bowl with a fried egg and sprinkle with toasted sesame seeds.
- In a small bowl, mix gochujang with a bit of sesame oil and soy sauce to create a spicy sauce. Drizzle over the Bibimbap before serving.
Tips on How to Serve
Elevate the dining experience by serving Bibimbap in traditional Korean stone bowls (dolsot) for a visually stunning presentation. Encourage diners to mix the ingredients and spicy sauce thoroughly for a burst of flavors in every bite.
