Have you ever tried this Korean dish called Bibimbap before? After finishing up a 21-Day Clean Program, we’re celebrating with a healthy dose of this delicious post-cleanse dish. Nightshades are not allowed on the cleanse, but we love adding spice when we are not cleansing, especially when it involves a ton of veggies!
The brown rice provides a rich, nutty flavor and texture. The mixture of cooked and raw crunchy vegetables gives a nice balance to this dish, and the gochujang sauce is the key ingredient that brings all the flavors together. Gochujang is a thick red paste made from spicy chile peppers, sticky rice and fermented soybeans and salt. The sauce we select uses non-GMO soybeans, which is the best choice. Fermented foods contain probiotics, which can help us build our immunity. This sauce tastes similar to a bbq sauce mixed with sriracha, and is known to assist digestion and help prevent diabetes.
This recipe is a time lifesaver! If you feel like you need more quick recipes to add to your menu this week, try this one out! It’s even easier if you have some cooked rice on hand, then all you have to worry about is simply cooking some veggies and mixing it all together (that’s the best part!).
Feel free to add more veggies into the mix or even whatever extra vegetables are on hand. This bibimbap recipe has shitake mushrooms, spinach, sprouts, cucumber, and carrots. If you prefer to use a different grain like quinoa, white rice, or cauliflower rice, take creative control over this decision! This recipe is very customizable. Bibimbap is a very low calorie dish, filled with nutrition.
I find that eating vegetables never gets old for me, but sometimes the recipes I make over and over again do, so I like to add a new recipe in the mix from time to time. You can add some good quality meat or eggs, if you desire. If you’re a fan of Korean food, this is sure to please!
Makes 1 Serving
½ cup cooked brown rice
1 cup spinach
1 teaspoon sesame oil
½ cup shitake mushrooms
1 teaspoon tamari sauce
1 teaspoon sesame oil
1 small carrot (thinly sliced lengthwise)
2 inch piece of cucumber (thinly sliced lengthwise)
¼ cup sprouts
1 ½ Tablespoon gochujang
Black sesame seeds for garnish (optional)
Recipe and photography by Dorit Jaffe
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