Bibimbap = mixed rice
I’ve had a couple of friends ask me in the past for a bibimbap recipe, so here it is!
There are a lot of Korean dishes that are acquired tastes. For example, not everyone will love kimchi the first time they try it, especially because of the strong smell. But there are two things that I’ve found most non-Koreans enjoy: Korean BBQ and bibimbap.
Great thing about Korean food is that traditional dishes are in general inherently healthy. They incorporate tons of veggies and lean meat like seafood. So this bibimbap is perfect since I’ve been trying to add those two things to my diet more this year. Bumble Bee tuna is my favorite protein to use because it’s healthy and low-cal, and so easy and convenient. I also like to send hubby off on his trips with one of Bumble Bee’s tuna pouches. They make perfect on-the-go lunches (just add crackers or such).
This recipe makes up to three (generous) servings but a lot of times I’ll make the full recipe just for myself so that I can continue eating leftovers throughout the week. Then I add a bowl of miso soup on the side and it’s just the perfect well-rounded meal.
I’m always collecting healthy recipe ideas. Do you have any other Bumble Bee tuna recipes you like to make??
- 2 cups short-grain rice, cooked
- 100g spinach
- 300g fresh bean sprouts
- 1 medium zucchini, julienne
- 1 cup carrots, julienne
- 1 large (12 oz) can Bumble Bee tuna
- 2-3 eggs
- 2 sheets dried seaweed, cut into strips (opt.)
- 1-1/4 tsp minced garlic, divided
- 1/2 tsp sesame seeds
- 1 Tbsp sesame oil, divided
- olive oil
For the sauce:
- 1 tsp sugar
- 3/4 tsp sesame seeds
- 1/2 tsp minced garlic
- 1/4 tsp soy sauce
- 1/2 tsp apple cider vinegar
- 1 tsp sesame oil
- 3 Tbsp red pepper paste (gochujang)
- 1 Tbsp lemon lime soda
Fill a medium pot with water and bring to a boil. Take a large mixing bowl and fill with cold water. Once your pot is boiling, add the bean sprouts and cook 1-2 minutes. Without turning off the heat, use a slotted spoon to move the bean sprouts to the cold water bowl. Then drain and set aside in a clean bowl. Combine with 1 tsp minced garlic, 1/2 Tbsp sesame oil and salt to taste. Set aside.
Now add the spinach to the boiling water for about 30 seconds. Once cooked, turn off heat and move the spinach to the cold water bowl. Drain and use hands to squeeze excess water out of the spinach. Combine with 1/4 tsp minced garlic, 1/2 Tbsp sesame oil, 1/2 tsp sesame seeds and a pinch of salt. Set aside.
Place a frying pan over medium heat with about 1 tsp olive oil. Once warm, saute your zucchini for about 4-5 minutes until tender. Season with salt. Set aside.
Do the exact same with the carrots.
Using the same pan, cook your eggs sunny-side up. Season with salt.
Make your sauce by combining all of the ingredients. Set aside.
Scoop about a cup of rice into each bowl. Top with bean sprouts, spinach, zucchini, carrots, tuna, seaweed (if using), and one egg. Serve with the sauce on the side so that everyone can choose their own spice level. Mix it all up and enjoy 🙂
Tip: add a drizzle of sesame oil to make it extra delicious.