Bibimbap with snap peas, carrots, and fried eggs

Vegetarian, Dairy Free, Spicy

2 Servings, 600 Calories/Serving

25 – 35 Minutes

Korea’s most beloved dish delivers a little bit of everything—rice, vegetables, ginger, kimchi, sesame seeds, and a fried egg—in every bite.

Ingredients

  • 1 cup jasmine rice
  • Peeled fresh garlic
  • 1 tablespoon black and white sesame seeds
  • ¼ pound 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)
  • 3 ounces 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 Mother-in-Law’s gochujang (optional – chile flakes - malt syrup - wheat flour - sweet rice powder - fresh garlic - onion - salt - soybean flour)

Chef's Tip

It’s easier to cut a bell pepper skin side down than skin side up since even the sharpest knives penetrate the flesh more easily than the skin.


Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a medium sauce pot, combine the rice and 1½ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, toast the sesame seeds and prepare the spinach, bell pepper, and snap peas.

2

Toast the sesame seeds; cook the spinach

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
In a dry medium nonstick frying pan over medium heat, toast the sesame seeds, stirring occasionally, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool. Add 1 teaspoon oil to the pan and warm over medium heat. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the spinach, season with salt, and cook until just wilted, 1 to 2 minutes. Transfer to a plate. Wipe out the pan.

3

Prep and cook the bell pepper and snap peas

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
In the same pan used for the spinach over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the bell pepper and cook until crisp-tender, about 1 minute. Transfer to a plate. Stir in the snap peas and cook until crisp-tender, about 1 minute. Transfer to a plate. Do not clean the pan.

4

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 the same pan used for the vegetables, if dry, warm 1 teaspoon oil over medium heat until hot but not smoking. Crack the eggs directly into the pan; season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes; for firmer yolks, cook for 1 to 2 minutes longer. Transfer to a plate.
In a small bowl, stir together the ginger and bibimbap dressing base; season to taste with salt and pepper.

5

Serve

Transfer the rice to individual bowls. Arrange the spinach, bell pepper, snap peas, carrots, bean sprouts, kimchi, and cilantro over the rice; drizzle with half the bibimbap dressing. Top each with an egg, sesame seeds, and as much gochujang as you like. Serve with the remaining dressing.

Nutrition per serving: Protein: 19g (38% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2g (10% DV), Cholesterol: 175mg (58% DV), Sodium: 640mg (27% DV), Carbohydrates: 93g (31% DV), Total Sugars: 10g, Added Sugars (Maple Syrup; Gochujang may contain trace amounts of added sugar): 1g (2% DV). Not a significant source of trans fat. Contains: eggs, wheat, soy.

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