Is it okay to eat bibimbap every day?

Lower glycemic index foods reduce blood sugar spikes, which can cause weight gain, cardiac problems, and cardiovascular disease. Bibimbap is a heart-healthy, adaptable, and satisfying food that people can eat guilt-free every day .

What is the best partner of bibimbap?

Pair bibimbap with off-dry Riesling or Vouvray , which has the sweetness to tame the heat of spicy gochujang, acidity to cut through the fried egg, and light body that will not overpower the fresh vegetables in this dish.

What makes bibimbap healthy?

Antioxidants: Bibimbap contains various antioxidants that help to protect the body against damage from harmful molecules called free radicals . The vegetables and gochujang sauce used in the dish are rich in antioxidants.

Is bibimbap good for weight loss?

Bibimbap is an ideal choice for weight loss because of its portion control . The dish is typically served in a large bowl, but the ingredients are carefully arranged in separate sections.

Do Koreans eat bibimbap with a spoon?

Koreans traditionally don't eat rice with chopsticks. A spoon is best for scooping up heaping mouthfuls of the bibimbap . Chopsticks can help you pile more ingredients onto your spoon. If you don't want your rice to get crispy, use your spoon to scrape the bottom of the bowl every so often while you eat to mix it up.

Why do Koreans eat bibimbap?

It has existed in Korea for centuries and even has a place in society today. It came from early rural Koreans taking leftover vegetables, sometimes having meat, with rice and mixing them in a bowl. This was cheap and did not require all of the time and space of a traditional meal .

Is bibimbap better hot or cold?

Just like with the poke bowl, a bibimbap should not be stone cold , the same applies to sushi rice. The rice must be at least room temperature, but may also be lukewarm, and the condiments warm (meat), lukewarm (vegetables) or cold.

What is the brown thing in bibimbap?

What is gosari? Gosari is the immature frond (known as fiddlehead) of a bracken (aka fernbrake) which grows in the hills and mountains. It has a deep, earthy flavor with a chewy texture, which makes it an essential addition to dishes such as bibimbap and yukgaejang.

What is the healthiest thing to order at a Korean restaurant?

Here's a list of some of the best options. Fermented cabbage. ... Korean rice bowl (bibimbap). ... Seaweed and rice rolls (kimbap/gimbap). ... Cold soy milk noodle soup (konggusku). ... Sliced beef with vegetables and rice (bulgolgi). ... Soft tofu stew (soondubu jjigae). ... Steamed, stir-fried, and seasoned vegetable dishes. Sep 28, 2021

What is bibimbap in english?

Bibim (비빔) translates as “mixed,” and bap (밥) means “cooked rice,” so bibimbap literally means “ mixed rice .” Before eating it you're supposed to mix everything all together.

What is a typical Korean everyday food?

Kimchi, soup, stew, & sidedishes . With rice almost always comes kimchi and a soup or a stew (and sometimes both). These three things are essential to Korean homestyle meals, which are usually rounded out with the sidedishes, aka banchan.

Why do Koreans eat rice everyday?

This idea may have been cultivated while Korea recovered from World War II. In the face of malnutrition, the main solution was to eat copious amounts of rice . That created a habit of Koreans valuing rice and persisted over many generations.

How many calories do Koreans eat a day?

The Korea National Health and Nutrition Examination Survey published by the Korea Disease Control and Prevention Agency found that the average energy intake by Koreans per day was 2,129 kcal for men and 1,576 kcal for women in 2021. This is the sixth consecutive year when caloric consumption has been on a decline.

Bibimbap - Love and Lemons (2024)

This bibimbap recipe is bowl food at its best! Topped with gochujang sauce and seasoned veggies, it's fresh, healthy, and packed with bold flavor.

vegetarian / dinner — Jump to recipe

This bibimbap recipe will make anyone fall in love with bowl food. When I talk about bowl food, I mean any recipe that consists of a base, such as noodles or rice, a protein, vegetables, and a flavorful sauce. I’ve had my fair share of grain bowls and noodle bowls over the years, but without question, bibimbap is bowl food at its best.

If you’ve never heard of bibimbap, it’s a Korean rice bowl topped with assorted vegetables, spicy gochujang, and an egg and/or meat. It’s one of the most well-known Korean dishes, and once you try it, you’ll see why. Each component contributes something essential to the bowl – think richness, heat, or crisp texture. Of course, my bibimbap recipe is meat-free, so it puts the vegetables front and center. Each one is lightly seasoned before it’s added to the bowl, highlighting its unique taste and texture. Combined with warm rice, fiery sauce, and a perfect runny egg, the veggies create a veritable explosion of flavor and texture. If you love veggie-forward dishes that pack a big punch of flavor, this bibimbap recipe is just the thing for you.

Bibimbap Recipe Components

My bibimbap recipe starts with these three traditional components:

Rice – White rice is traditional for bibimbap, but brown rice or cauliflower rice would work here too.
A sunny-side up egg – Break the yolk and mix it into the bowl to create a sauce-like coating for the rice and veggies. If you’re vegan, skip the egg, or replace it with baked tofu or tempeh.
Gochujang sauce– If one ingredient is the real star of bibimbap, it’s the gochujang sauce. Its spicy, sweet, funky flavor comes from gochujang paste, a fermented red pepper spread that’s commonly used in Korean cuisine. As far as flavor goes, there’s really nothing else like it.

Then, I add the veggies! Bibimbap can be made with a wide assortment of vegetables, so feel free to use what you like. Make a simpler bowl with two or three veggies, or add your favorites. Steamed or sautéed cabbage, bok choy, or daikon would all be great here. Can’t pick? This combination is fantastic:

Assembling and Eating Bibimbap

To make this recipe, start by cooking the rice. While it simmers, whisk together the sauce and prep the veggies. Start with the cucumber so that it has time to marinate. Then, blanch the bean sprouts, and sauté the carrots, mushrooms, and spinach. Last but not least, cook the eggs.

Assemble each bowl with a base of cooked rice, and top it with the egg. Place the vegetables in sections around the perimeter of the bowl, surrounding the egg, and drizzle with the gochujang sauce. When you’re ready to eat, break the egg yolk and mix the components together. (Bibimbap translates literally to mixed rice, after all!) The runny egg yolk and sauce will combine to coat the rice and veggies, which makes the bowl really flavorful and fun to eat.

I like to serve my bibimbap with extra sauce, sliced green onions, and kimchi on the side and mix them in as I eat. Feel free to skip these components, or add them to your bowl from the get-go. Again, this recipe is flexible, so customize it to create a bowl you love!

More Rice Bowl Recipes

If you love this bibimbap recipe, try one of these rice bowls next:

Mango Ginger Rice Bowl
Tamago Kake Gohan
Best Buddha Bowl
Kimchi Brown Rice Bliss Bowl
Brown Rice and Adzuki Bean Bowl

Bibimbap

rate this recipe:

5 from 47 votes

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Serves 2

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Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!

Ingredients

½ English cucumber, thinly sliced
½ teaspoon rice vinegar
1¼ teaspoons toasted sesame oil
1 cup fresh mung bean sprouts
1 cup shredded carrots
4 cups baby spinach
½ teaspoon tamari
2 cups cooked short-grain white rice
2 fried eggs, or 1 cup cubed baked tofu
4 ounces sautéed shiitake mushrooms, optional
1 recipe Gochujang Sauce
Sesame seeds
Sea salt
Kimchi, optional, for serving
Chopped scallions, optional, for serving

Instructions

In a small bowl, toss the cucumber slices with the rice vinegar, ¼ teaspoon of the sesame oil, and a pinch of salt. Set aside.
Bring a small pot of water to a boil. Drop in the bean sprouts and cook for 1 minute. Drain and set aside.
Heat another ½ teaspoon of the sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring, for 1 to 2 minutes, or until a little bit soft, and then remove from the pan and set aside. Heat the remaining ½ teaspoon sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for 30 seconds, or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
Assemble the bowls with the rice, cucumber slices, bean sprouts, carrots, and spinach. Top with a fried egg or baked tofu. Add the mushrooms, if using. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired, and the remaining gochujang sauce on the side.

Notes

*I use Mother in Law's Gochujang which I get at Whole Foods. Other brands may vary in flavor and spice level.