BIBIMBAP !!
Bibimbap is a comfort food unlike no other. It is a Korean dish characterized by rice, meat and vegetables. Typically, you’ll see it served with a fried or sunny-side-up egg on top. Bibimbap is so comforting and delicious it can only make you day better!
Traditionally made with raw beef and egg, I chose to make this dish with cooked ground turkey and other cooked vegetables. I particularly love bibimbap because you can adjust it any way you’d like. If you have allergies, sensitivities, or other dietary preferences, you can substitute just about anything in this recipe.
I altered this recipe to fit my primarily low grain lifestyle, as I would not consider this a cheat meal. I used riced cauliflower instead of rice and just to lower the fat, I chose to use ground turkey instead of ground beef. If I was making this on a weekend however, I would probably splurge and cook some sticky rice.
This bibimbap is far from traditional, and will only take about 30 minutes to cook. The preparation is what takes up the bulk of the time. I like to keep some pre-chopped veggies in my fridge for easy access for any recipe.
Let’s get into the recipe:
BIBIMBAP !!
Bibimbap is a comfort food unlike no other. It is a Korean dish characterized by rice, meat and vegetables. Typically, you’ll see it served with a fried or sunny-side-up egg on top. Bibimbap is so comforting and delicious it can only make you day better!
Traditionally made with raw beef and egg, I chose to make this dish with cooked ground turkey and other cooked vegetables. I particularly love bibimbap because you can adjust it any way you’d like. If you have allergies, sensitivities, or other dietary preferences, you can substitute just about anything in this recipe.
I altered this recipe to fit my primarily low grain lifestyle, as I would not consider this a cheat meal. I used riced cauliflower instead of rice and just to lower the fat, I chose to use ground turkey instead of ground beef. If I was making this on a weekend however, I would probably splurge and cook some sticky rice.
This bibimbap is far from traditional, and will only take about 30 minutes to cook. The preparation is what takes up the bulk of the time. I like to keep some pre-chopped veggies in my fridge for easy access for any recipe.
Let’s get into the recipe:
%
Difficulty: Super Easy
Nutrition
- Protien 25%
- Carbs 50%
- Fat 25%
veggie tales
For this bibimbap recipe, I used zucchini, mushrooms, carrots, green onions and some roasted cauliflower. In the past I’ve used almost any recipe you can think of, including corn (baby and adult), water chestnuts, lettuce, beets, seaweed, etc. Zucchini is probably my favorite for bibimbap though, because it’s fresh, bright, flavor brings a nice contrast to the warm dish.
If you’re using mushrooms, I would encourage cooking these before anything else. Add some sesame oil to a pan, and when it is heated, go ahead and add your sliced mushrooms. Cooking the mushrooms in the sesame oil will allow them to take on that rich, nutty flavor. It also starts your cooking off with a delicious aroma.
Another tip I can offer is to soak your white scallions or onions in rice vinegar and a pinch of brown sugar for at least one hour before adding then to the pan. Then, when you add them in be sure to add every last drop of that precious vinegar.
Carrots are also a fun veggie to add because of their shape. Long veggies like carrots, cucumbers, and turnips can be ribboned using a peeler. This is obviously an aesthetic tip, but it is also a great way to impress your friends with fancy veggies.
veggie tales
For this bibimbap recipe, I used zucchini, mushrooms, carrots, green onions and some roasted cauliflower. In the past I’ve used almost any recipe you can think of, including corn (baby and adult), water chestnuts, lettuce, beets, seaweed, etc. Zucchini is probably my favorite for bibimbap though, because it’s fresh, bright, flavor brings a nice contrast to the warm dish.
If you’re using mushrooms, I would encourage cooking these before anything else. Add some sesame oil to a pan, and when it is heated, go ahead and add your sliced mushrooms. Cooking the mushrooms in the sesame oil will allow them to take on that rich, nutty flavor. It also starts your cooking off with a delicious aroma.
Another tip I can offer is to soak your white scallions or onions in rice vinegar and a pinch of brown sugar for at least one hour before adding then to the pan. Then, when you add them in be sure to add every last drop of that precious vinegar.
Carrots are also a fun veggie to add because of their shape. Long veggies like carrots, cucumbers, and turnips can be ribboned using a peeler. This is obviously an aesthetic tip, but it is also a great way to impress your friends with fancy veggies.
don’t forget the egg
Eggs are typically placed delicately on the top of bibimbap so that when you mix your dish, the runny yolk is able to coat your bowl. I prefer over easy eggs because the white part is able to fully cook. Granted, sunny side up eggs are usually prettier.
Eggs are rich in protein and vitamins, making them ideal for any type of cuisine. Eggs are good for more than just breakfast! Eggs have plenty of vitamin B2, D, A, E and iron. Vitamin B2 is essential for metabolism regulation. We need it to have regular appetite signals and proper breakdown of other nutrients. Vitamin D is great because it allows the body to absorb calcium, which you can get from other foods. Vitamin A is known for its relation to healthy eye sight. Finally, vitamin E is important for tissue regeneration. Consuming vitamin E can improve scarring, and can help to make skin more elastic.
Iron is perhaps the most important nutrient found in eggs. Without iron, our bodies would not be able to get oxygen. Iron allows our red blood cells to bind to oxygen. This is why those who are anemic share symptoms of those with lung disease such as a low pulse oxygen level and pale skin. It is super important to make sure your iron levels are high enough.
don’t forget the egg
Eggs are typically placed delicately on the top of bibimbap so that when you mix your dish, the runny yolk is able to coat your bowl. I prefer over easy eggs because the white part is able to fully cook. Granted, sunny side up eggs are usually prettier.
Eggs are rich in protein and vitamins, making them ideal for any type of cuisine. Eggs are good for more than just breakfast! Eggs have plenty of vitamin B2, D, A, E and iron. Vitamin B2 is essential for metabolism regulation. We need it to have regular appetite signals and proper breakdown of other nutrients. Vitamin D is great because it allows the body to absorb calcium, which you can get from other foods. Vitamin A is known for its relation to healthy eye sight. Finally, vitamin E is important for tissue regeneration. Consuming vitamin E can improve scarring, and can help to make skin more elastic.
Iron is perhaps the most important nutrient found in eggs. Without iron, our bodies would not be able to get oxygen. Iron allows our red blood cells to bind to oxygen. This is why those who are anemic share symptoms of those with lung disease such as a low pulse oxygen level and pale skin. It is super important to make sure your iron levels are high enough.
the recipe
Ingredients
- 4 scallions (chopped, whites and greens separated)
- 2 carrots (ribboned)
- 20oz ground turkey
- 1 tablespoon minced garlic
- 1.5 tablespoons minced ginger
- 2 zucchinis (chopped)
- 6 large mushrooms (sliced)
- 1 cup cauliflower (chopped)
- 4 cups of rice or cauliflower rice
- 1/4 cup rice vinegar
- 1/4 cup teriyaki sauce
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- sriracha mayo to taste
servings
Step by Step Instructions
Step 1
Start by preheating your oven to 425. While that is preheating, in a large pan, add sesame oil and mushrooms. Cook on medium high heat until mushrooms have reduced in size and are no longer producing water.
Step 2
Once the oven is preheated, spray a baking sheet with cooking oil. Place chopped cauliflower and zucchini on the baking sheet. Season with salt and pepper. Roast for 15-20 minutes.
Step 3
To the mushrooms, add the white part of the scallions and the rice vinegar. Simmer until aromatic, Then, add in the ground turkey and cook on medium heat until browned.
Step 4
Once browned, add the teriyaki, soy sauce, garlic, and ginger. Simmer on low heat for another ten minutes uncovered.
Step 5
In a separate pan, prepare eggs by either frying or cooking sunny-side-up. After removing the eggs from the pan, place ribboned carrots in the pan with a small amount of oil. Cook for 3-4 minutes until carrots are slightly tender.
Step 6
Prepare your bowls by placing rice at the bottom of the bowl. Then, place the mushroom and turkey mixture on top of the rice. Next, add as many veggies as you’d like. Top with an egg and a drizzle of sriracha mayo.
