with sweet potato noodles, rainbow veggies, fresh pineapple. grilled chicken, corn, black beans, and yum-yum sauce.
"Bibim" ->"mixed" and "bap" ->"rice."
"Bibimbap" is a popular Korean bowl made up of rice with LOTS of toppings, usually fresh, marinated, and sautéed vegetables and a seared protein. You add your favorite sauce and mix everything all together before diving in. Clifton has a Bibibop Asian Grill that I make a mad dash for every time I'm in Cincy - however, since I can't always make the 30-minute commute, I wanted to try making authentic Bibimbap at home. This turned out to be much simpler than I expected. I even went for recreating the look, artfully arranging my bowl with as many colorful and dynamic ingredients as I could find.
I've made this once before, but this time around I opted for the addition of an egg, strips of crunchy nori, red cabbage, and gochujang (red chili pepper paste). This gave the already yummy bowl smoky, savory, slightly sweet, and spicy flavors. *10 / 10*
"B-e-a-utiful, and absolutely mouthwatering."
Why should you try this bowl?
*Customizable – Don't be afraid to experiment and add whatever you have on hand.
*Health Benefits – Nutrient-dense, packed with fiber, complex carbohydrates, and protein.
*Authentic– Authentic Korean flavors take time! But I promise you it will be so worth it. This recipe is perfect for meal-prepping extra portions to have throughout the week.
Bibimbap Bowl
Ingredients:
Marinated Chicken:
• 4 - 6 oz boneless, skinless chicken or tofu (cubed)*
• 2 cloves garlic, or 2 tbsp minced
• 2 tbsp soy sauce or tamari
• 1/2 tbsp honey
• 1/2 tbsp dark soy
• 1/2 tbsp rice vinegar
• 1/2 tsp sesame oil
Cucumber + Carrots:
• 1/2 cucumber, sliced
• 1 whole carrot, julienned or shredded
• Fresh lemon juice
• Salt + pepper
Broccoli + Kale:
• 2 c broccoli florets
• 1 bunch of kale or spinach
• 1 tbsp soy sauce
• 1 tbsp mirin or rice wine vinegar
• 2 cloves garlic, lightly crushed, or 1 tbsp minced
• 1/4 tsp ground ginger
• 1/2 shallot, quartered
Rice:
• 1 c short-grain rice*
• 1 c water
• 1 tsp sesame oil
To serve:
• Corn, black beans, pineapple, red cabbage
• Green onion, sesame seeds
• Sweet potato noodles *optional
• 2 eggs *optional
*Yum Yum Sauce: Plain nonfat Greek yogurt mixed with Gochujang, garlic salt
(Serves 2)
Method:
Veggies:
1. In a greased pan on medium heat, add in soy, mirin, garlic, ginger, and the shallot. Bring to a steam, about 2 - 3 minutes.
2. Massage kale with hands.
3. Place broccoli directly into the hot marinade, cover, and steam on low for about 5 minutes. The broccoli should turn bright green. Add the kale halfway through. Remove from heat at the end of the 5 minutes and allow to cool while you cut up your carrots and cucumbers.
4. Add carrots + cucumbers to a small bowl with salt, pepper, lemon.
5. Use a potato peeler to shred your cabbage.
Rice + Noodles:
1. Cook noodles and rice according to package directions (I pre-make larger batches of rice and noodles beforehand to cut down prep and cook time).
2. For the perfect rice (*optional): Drizzle sesame oil into a hot pot or wok and add your cooked rice. Let it sizzle and lightly fry for a few minutes on med-low heat to form a crunchy, chewy, toasty crust that makes it worth the extra few minutes.
Protein:
1. Cube your protein (I did a mix of firm tofu and chicken) and add to a large ziploc bag or bowl with a lid. Add all marinade ingredients, seal the bag or bowl, and shake shake shake.
2. Refrigerate for at least 20 minutes, or a couple of hours.
3. Add the protein and marinade to a skillet and fry on medium heat for 3 minutes per side. Chicken should be cooked through.
4. Fry your egg as you like; scrambled, hard-boiled, or sunny side up.
Put it All Together:
1. To a shallow bowl, add a generous amount of rice and noodles (if using).
2. Add the broccoli and kale with a drizzle of marinade followed by carrots, cucumbers, black beans, corn, pineapple, cabbage, and green onion.
3. Add on the protein and topped with your fried egg.
4. Finish with a drizzle of yum-yum sauce. Enjoy!
*Nutritional values may vary based on what you use.
Calories (1 serving, w/toppings) | Carbohydrates (g) | Fat (g) | Protein (g) |
519 | 74 | 11 | 38 |
Comments