Bibimbap (Korean “Rice” Bowl with Mixed Vegetables)
1 English cucumber, cut into matchsticks
2 Tbsp Siracha
2 Tbsp rice wine vinegar
Cooking oil spray
8oz fresh spinach
1 Tbsp soy sauce
2 tsp sesame oil
2 medium carrots, peeled and cut into matchsticks
1 clove garlic, minced
1 pinch red pepper flakes
1 cup cooked, shelled edamame (steamer bag)
4 large eggs
2 cups cooked barley (or quinoa, see note below)
In a small bowl combine the cucumber pieces, 2 tbsp Siracha, and rice wine vinegar. Stir and set aside.
Spray a large non-stick skillet with cooking spray and add spinach. Cook on medium heat until spinach is bright green and wilted, stirring frequently.
Remove spinach from heat and set aside in a small bowl. Stir in soy sauce and sesame oil.
Spray the same non-stick skillet with cooking spray again and cook carrot pieces over medium heat until softened (about 3 minutes). Add in garlic and cook about 1 minute more. Remove from heat.
Add cucumber pieces with juice to carrots and sprinkle with red pepper flakes. Set mixture aside.
In a separate, small non-stick pan, cook each egg over medium-low heat until the yolks are runny but the whites are firm (2-4 minutes each).
For assembly: set out 4 bowls. In each bowl measure ½ cup barley or quinoa. Top each with spinach, 3 tbsp edamame, and the carrot/cucumber mixture. Place 1 egg on top of each bowl. If you like your food spicy, drizzle extra Siracha on each bowl too!
Serving Size: 1 bowl
Makes 4 servings
Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Note: Using quinoa adds about 30 calories per serving. Cubed tofu could also be added as an additional protein.
Contributed by Marcia Townsend