Description
A delicious and nutritious Korean Seaweed Bibimbap Bowl recipe that combines rice, vegetables, and a fried egg, topped with sesame oil and nori.
Ingredients
Scale
- 2 cups cooked white rice
- 1 cup baby spinach
- 1 cup bean sprouts
- 1 medium carrot, julienned
- 1 small cucumber, julienned
- 1 cup shiitake mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 4 large eggs
- 4 sheets of nori (seaweed), cut into strips
- Salt and pepper to taste
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the shiitake mushrooms and sauté for about 5 minutes until they are tender. Add the soy sauce and cook for an additional minute. Remove from heat and set aside.
- In the same skillet, add the baby spinach and sauté until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- In a small pot, bring water to a boil and gently add the bean sprouts. Blanch for about 2 minutes, then drain and rinse under cold water. Set aside.
- In a separate pan, fry the eggs sunny-side up or to your desired doneness.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sautéed mushrooms, spinach, bean sprouts, julienned carrot, and cucumber.
- Place a fried egg on top of each bowl and sprinkle with sesame oil and sesame seeds. Add strips of nori on the side.
- Serve immediately, allowing each person to mix their bowl together before eating.
Notes
- For added protein, consider adding grilled chicken, beef, or tofu to the bowls.
- Substitute brown rice for a healthier option or use cauliflower rice for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying, Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: varies
- Protein: 14g
- Cholesterol: varies