Bibimbap with snap peas, carrots, and fried eggs
Gluten Free, Vegetarian, Dairy Free, Spicy
25 - 35 Minutes
At Korean restaurants, you’ll often see this classic rice dish carried to the table in sizzling stone bowls. The ingredients are artfully arranged on top of the rice, but the best way to enjoy it is to stir everything together. The fried eggs form a creamy sauce, while kimchi, or pickled vegetables, and the optional gochujang, a sweet-hot chile paste, add warming heat.
- 1 cup jasmine rice
- Peeled fresh garlic
- 1 tablespoon black and white sesame seeds
- 3 ounces baby spinach
- 1 red bell pepper
- 2½ ounces sugar snap peas
- Fresh ginger
- Fresh cilantro
- 2 pasture-raised organic eggs
- Bibimbap dressing base (rice vinegar - gluten-free tamari - sesame oil - maple syrup)
- 1 ounce shredded carrots
- Mung bean sprouts
- 2 ounces Mother-in-Law’s Vegan Table Cut kimchi (napa cabbage - red chile peppers - onion - fresh chives - fresh garlic - fresh ginger - salt - sugar)
- 1½ tablespoons gochujang (contains soy - optional)
Cook the rice
- In a fine-mesh strainer, rinse the rice.
While the rice cooks, toast the sesame seeds and prepare the spinach, bell pepper, and snap peas.
Toast the sesame seeds; cook the spinach
- Finely chop, press, or grate enough garlic to measure ½ teaspoon.
Prep and cook the bell pepper and snap peas
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Fry the eggs; make the dressing
- Grate or peel and finely chop enough ginger to measure 1 teaspoon.
- Coarsely chop the cilantro for garnish.
In a small bowl, stir together the ginger and bibimbap dressing base; season to taste with salt and pepper.
Nutrition per serving: Calories: 850, Protein: 34g, Total Fat: 17g, Monounsaturated Fat: 7g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g, Cholesterol: 155mg, Carbohydrates: 137g, Fiber: 16g, Sugar: 12g, Added Sugars (Maple syrup): 3g, Sodium: 800mg
Contains: soy, eggs.