Low Fat Bi Bim Bap
Dive into the flavors of Korea with this *Low Fat Bi Bim Bap*, a wholesome twist on the classic Bibimbap. This nutritious bowl pairs hearty brown rice with lean ground chicken or turkey, fresh vegetables like julienned carrots, spinach, bean sprouts, and crisp cucumber, all artfully arranged for a vibrant presentation. The dish is finished with a perfectly fried egg, a drizzle of low-sodium soy sauce, and a kick of gochujang for bold and authentic Korean flavor. Lightly sautéed and blanched vegetables retain their crunch and nutrients, while the use of sesame oil and seeds adds a nutty aroma without overwhelming calories. Quick to prepare in under an hour, this healthy Bibimbap is a comforting and customizable meal perfect for lunch or dinner. It's protein-packed, rich in veggies, and ideal for anyone seeking a low-fat, high-flavor option in Korean cuisine.
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Recipe Information
Ingredients
- 1 cup Brown rice
- 2 cups Water
- 0.5 pound Lean ground chicken or turkey
- 3 tablespoons Soy sauce, low sodium
- 2 tablespoons Gochujang (Korean chili paste)
- 2 cloves Garlic, minced
- 1 large Carrot, julienned
- 2 cups Spinach
- 1 cup Bean sprouts
- 1 medium Cucumber, sliced into thin strips
- 4 large Eggs
- 2 teaspoons Sesame oil
- 1 tablespoon Sesame seeds
- 2 tablespoons Green onions, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the brown rice under cold water. In a medium saucepan, combine the rice and water, bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the rice is cooked and water is absorbed.
In a non-stick skillet over medium heat, add the lean ground chicken or turkey. Cook for about 5-7 minutes until browned, breaking it apart as it cooks. Add 1 tablespoon of soy sauce, 1 tablespoon of gochujang, and the minced garlic. Stir well to combine and cook for an additional 2-3 minutes. Set aside.
Blanch the spinach by placing it in boiling water for about 30 seconds then immediately transfer to an ice bath to stop the cooking process. Drain and gently squeeze out excess water. Season with a pinch of salt.
Using the same pot of boiling water, briefly blanch the bean sprouts for about 1 minute, then drain.
In a clean skillet, add 1 teaspoon sesame oil and heat over medium-high heat. Add the julienned carrots and sauté for about 2-3 minutes until just tender. Remove and set aside with the other vegetables.
Add the remaining teaspoon of sesame oil to the same skillet and fry the eggs to your liking, typically serving sunny-side-up or over easy.
To assemble, place a portion of brown rice in each bowl. Arrange the cooked meat, spinach, bean sprouts, carrots, and cucumber over the rice in separate sections.
Top each bowl with a fried egg. Drizzle the remaining soy sauce and gochujang over each bowl to taste.
Garnish with sesame seeds and chopped green onions. Serve immediately.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 937 mg | 312% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 19.0 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 333 mg | 26% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2385 mg | 51% | |
*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.
