Low Sodium Bi Bim Bap
Elevate your weeknight dinner game with this flavorful and nutritious **Low Sodium Bi Bim Bap**, a healthier twist on the iconic Korean dish. Combining vibrant, crisp vegetables like baby spinach, carrots, and bean sprouts with hearty shiitake mushrooms and perfectly cooked short-grain rice, this recipe strikes the ideal balance between taste and health. A drizzle of sesame oil and low sodium soy sauce ensures robust flavor without sacrificing dietary needs, while a sunny-side-up egg and a dollop of spicy gochujang bring authentic Korean flair to every bite. Quick to prepare in under an hour, this savory and colorful bowl is perfect for satisfying cravings without the excess salt. Complete with visual appeal and an engaging mix of textures, this dish is a must-try for anyone looking for a wholesome yet indulgent take on Korean cuisine.
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Recipe Information
Ingredients
- 2 cups short grain white rice
- 2 cups water
- 4 cups baby spinach
- 1 large carrot
- 2 cups bean sprouts
- 5 each shiitake mushrooms
- 2 tablespoons sesame oil
- 3 cloves garlic
- 2 tablespoons low sodium soy sauce
- 1 medium red bell pepper
- 2 whole scallions
- 1 tablespoon sesame seeds
- 4 large egg
- 3 tablespoons gochujang (Korean hot pepper paste)
Instructions
Rinse the rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the rice cooker's instructions. Alternatively, combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes, then let it rest for 10 minutes off the heat.
While rice is cooking, prepare the vegetables. Peel and julienne the carrot, slice the shiitake mushrooms, and cut the red bell pepper into thin strips. Mince the garlic cloves and chop the scallions.
Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add garlic and stir for about 30 seconds until fragrant, then add the mushrooms. Stir-fry for about 3 minutes until softened. Add 1 tablespoon of low sodium soy sauce and cook for another minute. Remove mushrooms from the skillet and set aside.
In the same skillet, add baby spinach and stir-fry until wilted, about 2 minutes. Remove and set aside.
Add the remaining vegetables (carrots, bean sprouts, and red bell pepper) to the skillet and stir-fry for about 5 minutes until they are tender-crisp.
In a clean frying pan, fry the eggs sunny side up, ensuring the yolk remains runny.
To assemble, scoop a portion of rice into each bowl, then arrange the vegetables and mushrooms neatly on top of the rice. Place a fried egg over the vegetables.
Sprinkle with chopped scallions and sesame seeds. Add a dollop of gochujang on top. Serve immediately and mix everything well before eating.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 21.7 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 26.7 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 5.7 mcg | 29% | |
| Calcium | 413 mg | 32% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1713 mg | 36% | |
*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.
