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Vegetable Bibimbap

 
One serving costs about $5.69 One serving costs about $5.69

$5.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,healthy,dairy free lunch,main course,main dish,dinner Korean,Asian
spoonacular Score:92%

Spoonacular Score: 92%

 

The recipe Vegetable Bibimbap could satisfy your Korean craving in approximately 45 minutes. Watching your figure? This dairy free recipe has 1033 calories, 25g of protein, and 18g of fat per serving. For $5.69 per serving, you get a main course that serves 4. If you have sesame seeds, sesame oil, cabbage kimchi, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. 1 person has made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is tremendous. Similar recipes include Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans, Bibimbap, and Bibimbap.

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Indaba Chenin Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 12 dollars per bottle.

Indaba Chenin Blanc

Chenin Blanc is South Africa's most widely planted varietal and the Cape's signature white. This fresh, vibrant version offers succulent flavors of tropical fruit, melon and pear, backed by bright citrus flavors and a touch of honey. Lively peppery notes and an underlying mineral character shine through on the finish.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups fresh baby spinach
fresh baby spinach
1.5 cups
1.5 cups bean sprouts
bean sprouts
10 oz
10 oz cabbage
cabbage
1 cup
1 cup carrots
carrots
1 cup
1 cup fresh shiitake mushrooms
fresh shiitake mushrooms
2
2  garlic cloves
garlic cloves
0.25 cups
0.25 cups gochujang
gochujang
1 cup
1 cup green onions
green onions
0.5 cups
0.5 cups korean barbecue marinade
korean barbecue marinade
1 tsp
1 tsp salt
salt
0.25 cups
0.25 cups sesame oil
sesame oil
2 tsps
2 tsps sesame seeds
sesame seeds
4 cups
4 cups cooked white short grain rice
cooked white short grain rice
1 pinch
1 pinch sugar
sugar
1 cup
1 cup tofu
tofu
1 cup
1 cup zucchini
zucchini
4 cups fresh baby spinach
4 cups
fresh baby spinach
1.5 cups bean sprouts
1.5 cups
bean sprouts
10 oz cabbage
10 oz
cabbage
1 cup carrots
1 cup
carrots
1 cup fresh shiitake mushrooms
1 cup
fresh shiitake mushrooms
2  garlic cloves
2
garlic cloves
0.25 cups gochujang
0.25 cups
gochujang
1 cup green onions
1 cup
green onions
0.5 cups korean barbecue marinade
0.5 cups
korean barbecue marinade
1 tsp salt
1 tsp
salt
0.25 cups sesame oil
0.25 cups
sesame oil
2 tsps sesame seeds
2 tsps
sesame seeds
4 cups cooked white short grain rice
4 cups
cooked white short grain rice
1 pinch sugar
1 pinch
sugar
1 cup tofu
1 cup
tofu
1 cup zucchini
1 cup
zucchini

Equipment

bowl
bowl
stove
stove
bowl
bowl
stove
stove


Instructions

  1. Marinate tofu overnight in Korean barbecue marinade.
  2. Cook rice and keep warm
  3. In sesame oil and a pinch of salt, saut carrots and zucchini until almost tender. If necessary add a bit more sesame oil and toss in the remaining vegetables, garlic and a pinch of sugar and continue to saut approximately 2 minutes, or until the vegetables are almost done (they will continue to cook in the dolsot or stone bowl)
  4. Broil or barbecue the beef.
  5. Pour 1/2 - 1 teaspoon of sesame oil in the base of each stone bowl. Divide rice between the 4 stone bowls. Arrange all ingredients on top of the rice side by side around the bowl. Put a teaspoon (or more depending on taste) of the Korean chili paste on top of the vegetables and in the middle of the bowl place an egg yolk. Pour a tablespoon of sesame seed oil around the edge of the bowl.
  6. Place stone bowl on top of stove and on high heat leave for approx 5 minutes or until you can hear the rice popping and crackling.
  7. Remove from heat and serve. Be very careful as the stone bowl will be extremely hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.69
Ingredient
4 cups fresh baby spinach
1.5 cups bean sprouts
10 ounces cabbage
1 cup carrots
1 cup fresh shiitake mushrooms
2 garlic cloves
¼ cups gochujang
1 cup green onions
½ cups korean barbecue marinade
¼ cups sesame oil
2 teaspoons sesame seeds
4 cups cooked white short grain rice
1 cup tofu
1 cup zucchini
Price
$1.41
$0.72
$0.43
$0.22
$9.20
$0.13
$1.78
$0.66
$2.11
$1.31
$0.15
$2.57
$1.68
$0.36
$22.76

Tips

Health Tips

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
1046 Calories
26g Protein
18g Total Fat
192g Carbs
100% Health Score
Limit These
Calories
1046
52%

Fat
18g
29%

  Saturated Fat
2g
17%

Carbohydrates
192g
64%

  Sugar
18g
20%

Cholesterol
0.0mg
0%

Sodium
1220mg
53%

Get Enough Of These
Protein
26g
52%

Vitamin K
270µg
258%

Vitamin A
8582IU
172%

Folate
614µg
154%

Manganese
2mg
143%

Vitamin B1
1mg
88%

Vitamin C
54mg
66%

Iron
11mg
66%

Vitamin B3
12mg
60%

Fiber
12g
51%

Selenium
35µg
50%

Vitamin B6
0.85mg
43%

Vitamin B5
3mg
39%

Copper
0.74mg
37%

Phosphorus
357mg
36%

Magnesium
118mg
30%

Potassium
1012mg
29%

Vitamin B2
0.44mg
26%

Zinc
3mg
24%

Calcium
197mg
20%

Vitamin E
1mg
9%

Vitamin D
0.23µg
2%

covered percent of daily need

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