Bibimbop

Gluten Free
Health score
50%
Bibimbop
66 min.
4
829kcal

Suggestions


Welcome to the vibrant world of Bibimbop, a traditional Korean dish that is as visually stunning as it is delicious! This gluten-free recipe is perfect for those seeking a wholesome meal that bursts with flavor and nutrition. With a delightful combination of fresh vegetables, protein-packed tofu, and perfectly cooked rice, Bibimbop is a feast for the senses.

Imagine a colorful bowl filled with sautéed spinach, crunchy carrots, and earthy shiitake mushrooms, all harmoniously layered over a bed of hot, short-grain rice. Topped with a perfectly fried egg and a dollop of spicy gochujang, this dish offers a wonderful balance of textures and tastes. Each bite is a delightful explosion of flavors, making it an ideal choice for lunch or dinner.

Not only is Bibimbop a treat for your taste buds, but it also provides a nutritious meal that can be enjoyed by everyone, including those with gluten sensitivities. With a preparation time of just 66 minutes, you can easily whip up this satisfying dish for yourself or share it with family and friends. So, roll up your sleeves and get ready to create a culinary masterpiece that will impress and delight!

Ingredients

  • 0.3 cup apple cider vinegar 
  • ounce baby spinach fresh
  • cup julienne-cut carrot 
  • 0.3 teaspoon pepper red crushed
  • tablespoons sesame oil dark divided
  • large eggs 
  • ounces extra-firm tofu drained
  • cup bean sprouts fresh
  • teaspoon ginger fresh divided minced peeled
  • teaspoons garlic divided minced
  • teaspoons korean honey citron tea paste such as annie chun's)
  • 0.3 teaspoon kosher salt 
  • tablespoons lower-sodium soy sauce 
  • ounce shiitake mushroom caps sliced
  • cups short-grain rice hot cooked
  • teaspoons sugar divided
  • teaspoon butter unsalted
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • whisk

Directions

  1. Cut tofu into 3/4-inch-thick slices.
  2. Place tofu in a single layer on several layers of paper towels; cover with additional paper towels.
  3. Let stand 30 minutes, pressing down occasionally.
  4. Combine 1/3 cup water, vinegar, 1 teaspoon sugar, 1/2 teaspoon garlic, 1/2 teaspoon ginger, and crushed red pepper in a small saucepan. Bring to a boil.
  5. Add carrot, and remove from heat; let stand 30 minutes.
  6. Drain.
  7. Remove tofu from paper towels; cut into 3/4-inch cubes.
  8. Place tofu in a medium bowl.
  9. Combine remaining 1 teaspoon sugar, 1/2 teaspoon garlic, remaining 1/2 teaspoon ginger, soy sauce, and 1 tablespoon oil, stirring with a whisk.
  10. Add 1 tablespoon soy sauce mixture to tofu; toss gently.
  11. Let stand 15 minutes.
  12. Heat a 10-inch cast-iron skillet over high heat for 4 minutes.
  13. Add 1 tablespoon sesame oil; swirl to coat.
  14. Add rice to pan in a single layer; cook 1 minute (do not stir).
  15. Remove from heat; let stand 20 minutes.
  16. Heat a large nonstick skillet over medium-high heat.
  17. Add 1 teaspoon oil; swirl to coat.
  18. Add 1 1/2 teaspoons soy sauce mixture and bean sprouts to pan; saut 1 minute.
  19. Remove sprouts from pan; keep warm.
  20. Add 1 teaspoon oil to pan; swirl to coat.
  21. Add mushrooms to pan; saut 2 minutes. Stir in 1 1/2 teaspoons soy sauce mixture; saut 1 minute.
  22. Remove mushrooms from pan; keep warm.
  23. Add 2 teaspoons oil to pan; swirl to coat.
  24. Add tofu to pan; saut 7 minutes or until golden brown.
  25. Remove tofu from pan; keep warm.
  26. Add remaining 1 teaspoon oil to pan; swirl to coat.
  27. Add remaining 1 teaspoon garlic and remaining 1 tablespoon soy sauce mixture; saut 30 seconds.
  28. Add spinach to pan; saut 1 minute or until spinach wilts.
  29. Remove spinach from pan; keep warm. Reduce heat to medium. Melt butter in pan. Crack eggs into pan; cook 4 minutes or until whites are set.
  30. Remove from heat.
  31. Place 3/4 cup rice in each of 4 shallow bowls. Top each serving evenly with carrots, sprouts, mushrooms, tofu, and spinach. Top each serving with 1 egg and 1 teaspoon chili paste.
  32. Sprinkle evenly with salt.

Nutrition Facts

Calories829kcal
Protein12.54%
Fat22.07%
Carbs65.39%

Properties

Glycemic Index
90.73
Glycemic Load
97.44
Inflammation Score
-10
Nutrition Score
42.626086898472%

Flavonoids

Luteolin
0.51mg
Kaempferol
4.24mg
Myricetin
0.26mg
Quercetin
2.66mg

Nutrients percent of daily need

Calories:829.13kcal
41.46%
Fat:20.16g
31.02%
Saturated Fat:4.26g
26.65%
Carbohydrates:134.38g
44.79%
Net Carbohydrates:125.91g
45.79%
Sugar:6.63g
7.37%
Cholesterol:188.69mg
62.9%
Sodium:590.59mg
25.68%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.78g
51.57%
Vitamin K:322.78µg
307.41%
Vitamin A:11681.02IU
233.62%
Folate:524.48µg
131.12%
Manganese:2.42mg
120.89%
Vitamin B1:0.98mg
65.12%
Selenium:41.22µg
58.89%
Iron:10.34mg
57.43%
Vitamin B3:8.75mg
43.76%
Phosphorus:357.9mg
35.79%
Vitamin B5:3.49mg
34.94%
Vitamin B6:0.68mg
33.98%
Fiber:8.47g
33.89%
Vitamin B2:0.58mg
33.84%
Vitamin C:24.54mg
29.74%
Magnesium:115.15mg
28.79%
Copper:0.56mg
28.17%
Potassium:856.26mg
24.46%
Zinc:3.29mg
21.91%
Calcium:189.83mg
18.98%
Vitamin E:2.33mg
15.52%
Vitamin D:1.16µg
7.74%
Vitamin B12:0.45µg
7.45%
Source:My Recipes