Healthy Bibimbap Rice Bowl
Easy and flavourful Korean bibimbap with nutritious brown rice twist.
Bibimbap is a traditional Korean dish that means mixed rice. Its rise in popularity might be its simplicity and flavourful kick in every mouthful. What could be easier, or more fun, than tossing vegetables, protein and rice in a bowl, crowning with an egg and then stirring together all the ingredients? Eating it! This spin on bibimbap uses brown rice to boost the nutrition profile of this no-fuss, seven-step dish.
Brown Rice, Long Grain
3 radishes, thinly sliced
1 carrot, peeled and thinly sliced
2 tbsp (30 mL) sugar
2 tbsp (30 mL) apple cider vinegar
1 cup (250 mL) bean sprouts, blanched
2 tsp (10 mL) garlic chili sauce
1/4 tsp (1 mL) sesame oil
1/4 tsp (1 mL) sesame seeds
4 cups (1 L) baby kale and arugula mix
1/2 tsp (2 mL) olive oil
1/2 lb (225 g) extra lean ground beef
1 cup (250 mL) sliced shiitake mushrooms
1 tsp (5 mL) minced garlic
3 cups (750 mL) cooked short grain U.S. brown rice
1 Sheet nori
In a small bowl, combine radishes, carrot, sugar and cider vinegar. Let marinate for 1/2 hr.
Stir together bean sprouts, garlic chili sauce, sesame oil and seeds.
In a large skillet, sauté kale and arugula with oil over high heat. Transfer to a bowl.
In same skillet, cook beef with shiitake slices and garlic over high heat.
Meanwhile, poach eggs in a medium pot of simmering water.
Arrange 3/4 cup rice in the middle of 4 bowls, top each with 1/4 portion carrot and radish pickle, 1/4 of bean sprouts, 1/4 kale and arugula, 1/4 beef and shiitake and 1 poached egg.
With scissors, cut nori into thin strips and sprinkle over bowls.
Serve with additional hot sauce to taste
Recipes by riceinfo.com