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Vegetable Bibimbap

 
One serving costs about $6.39 One serving costs about $6.39 One serving costs about $6.39

$6.39 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:86%

Spoonacular Score: 86%

 

If you have approximately 45 minutes to spend in the kitchen, Vegetable Bibimbap might be an outstanding dairy free recipe to try. This recipe makes 4 servings with 1039 calories, 26g of protein, and 19g of fat each. For $6.39 per serving, this recipe covers 44% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. Head to the store and pick up gochujang, sugar, cabbage kimchi, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. Only a few people really liked this main course. It is an expensive recipe for fans of Korean food. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. Similar recipes are Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans, Bibimbap, and Bibimbap.

Riesling, Gewurztraminer, and Chenin Blanc are great choices for Bibimbap. 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. The S.A. Prum Essence Riesling with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

S.A. Prum Essence Riesling

Pale gold in color. Aromatic, with scents of apricot and peach. Dry with fresh fruit flavors perfectly balanced by a racy acidity and mineral character.Enjoy on its own or with a range of lightappetizers and seafood dishes.

» 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 ounces
10 ounces cabbage kimchi
cabbage kimchi
1 cup
1 cup carrots
carrots
1 cup
1 cup fresh shiitake mushrooms
fresh shiitake mushrooms
2
2  garlic cloves
garlic cloves
0.25 cup
0.25 cup gochujang
gochujang
1 cup
1 cup green onions
green onions
0.5 cup
0.5 cup korean barbecue bulgogi marinade
korean barbecue bulgogi marinade
1 tsp
1 tsp salt
salt
0.25 cup
0.25 cup 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 ounces cabbage kimchi
10 ounces
cabbage kimchi
1 cup carrots
1 cup
carrots
1 cup fresh shiitake mushrooms
1 cup
fresh shiitake mushrooms
2  garlic cloves
2
garlic cloves
0.25 cup gochujang
0.25 cup
gochujang
1 cup green onions
1 cup
green onions
0.5 cup korean barbecue bulgogi marinade
0.5 cup
korean barbecue bulgogi marinade
1 tsp salt
1 tsp
salt
0.25 cup sesame oil
0.25 cup
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: $6.39
Ingredient
4 cups fresh baby spinach
1.5 cups bean sprouts
10 ounces cabbage kimchi
1 cup carrots
1 cup fresh shiitake mushrooms
2 garlic cloves
¼ cups gochujang
1 cup green onions
½ cups korean barbecue bulgogi 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
$3.24
$0.22
$9.20
$0.13
$1.78
$0.66
$2.11
$1.31
$0.15
$2.57
$1.68
$0.36
$25.56

Nutritional Information

Quickview
1039 Calories
26g Protein
18g Total Fat
190g Carbs
94% Health Score
Limit These
Calories
1039k
52%

Fat
18g
29%

  Saturated Fat
2g
17%

Carbohydrates
190g
63%

  Sugar
16g
19%

Cholesterol
0.0mg
0%

Sodium
1560mg
68%

Get Enough Of These
Protein
26g
52%

Vitamin K
248µg
236%

Vitamin A
8578IU
172%

Folate
620µg
155%

Manganese
2mg
137%

Vitamin B1
1mg
85%

Iron
13mg
74%

Vitamin B3
12mg
63%

Selenium
35µg
50%

Fiber
12g
48%

Vitamin B6
0.92mg
46%

Vitamin B5
3mg
38%

Copper
0.74mg
37%

Phosphorus
355mg
36%

Vitamin C
28mg
35%

Vitamin B2
0.56mg
33%

Magnesium
119mg
30%

Potassium
998mg
29%

Zinc
3mg
24%

Calcium
192mg
19%

Vitamin E
1mg
9%

Vitamin D
0.23µg
2%

covered percent of daily need

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