Dairy-Free Bi Bim Bap
Experience the vibrant flavors of Korea with this Dairy-Free Bi Bim Bap, a wholesome and customizable one-bowl meal that's bursting with fresh vegetables, aromatic jasmine rice, and a rich, spicy gochujang sauce. Perfect for those avoiding dairy, this recipe features sautéed zucchini, carrots, and shiitake mushrooms alongside wilted spinach and bean sprouts for a rainbow of plant-based goodness. Topped with a perfectly fried egg and a sprinkle of sesame seeds, each bowl is drizzled with a tangy sesame oil and soy sauce blend that ties everything together. Ready in just under an hour, this visually stunning dish offers the perfect balance of textures and flavors, making it a go-to option for quick yet satisfying lunch or dinner. Mix it all together before eating for the ultimate fusion of taste and nutrition!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 2 teaspoons Rice vinegar
- 1 teaspoon Sugar
- 3 pieces Garlic cloves, minced
- 1 medium Zucchini, julienned
- 2 medium Carrots, julienned
- 4 cups Fresh spinach
- 1 cup Bean sprouts
- 1 cup Shiitake mushrooms, sliced
- 3 pieces Green onions, chopped
- 4 pieces Eggs
- 2 tablespoons Sesame seeds
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and keep warm.
In a small bowl, mix 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of gochujang, 2 teaspoons of rice vinegar, and 1 teaspoon of sugar. Stir well to combine. Set aside for later use.
Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the zucchini, carrots, and shiitake mushrooms to the skillet. Sauté for about 5 minutes until the vegetables are tender. Remove from the skillet and set aside.
In the same skillet, wilt the fresh spinach for about 2 minutes, then set aside. Briefly sauté the bean sprouts for about 2 minutes, then remove from heat.
Fry the eggs in the skillet to your preferred doneness (traditionally, a sunny-side-up egg is used), ensuring the yolk remains runny, which adds richness to the dish.
To serve, divide the cooked rice among four bowls. Arrange the sautéed vegetables, spinach, and bean sprouts on top of the rice in sections, leaving a space in the center.
Place a fried egg on top of each bowl in the center.
Drizzle the prepared sauce evenly over each bowl. Sprinkle with chopped green onions and sesame seeds.
Mix everything together before eating to combine flavors and textures.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.9 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 433 mg | 33% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2226 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
