This is a crowd favourite for the Korean food lovers out there. But you may be surprised when considering the calories, oil, added sugar and MSG when ordering this dish at a restaurant! I just Googled “bibimbap calories” and an average one cup serving is equal to 560! How do you have your cake and eat it too? Make it at home! Here’s how (and it’s easy).
2 pounds extra lean ground turkey or beef
4 tsp of coconut oil, divided
Salt and black pepper to taste
1 tbsp tamari or coconut aminos
4 baby cucumbers
1 pound of baby spinach
2 medium carrots
250 g of your favourite kimchi (make sure you read the label and ensure there is no MSG)
1 tbsp of sesame seed
5 cups steamed jasmine rice (or sub for brown)
2 stalks onions, chopped finely
5 large eggs
In a large pan over medium heat, add 1 tsp of coconut oil.
Once oil is hot, add turkey. Add black pepper, a pinch of salt and tamari.
Once fully cooked, pour into storage container and let it cool.
Carrots: shred with a vegetable grater using the coarse side. Place in storage container.
Cucumbers: slice all and place in storage container.
Spinach: In a large wok/pan over medium heat, add 1 tsp coconut oil then spinach. Stir until wilted, and then add black pepper (depending on the size of your pan, you may have this done in batches; it took me three batches to finish 1 pound).
Onions: chop finely, store in separate container.
Follow cooking instructions or use a rice cooker. Two cups of dried rice should yield slightly more than 5 cups of cooked rice.
Assembling Your Bowl
Add the following ingredients to a medium sized bowl to assemble your bibimbap:
1 cup of steamed rice
4.5 oz of ground turkey
¼ cup of shredded carrots
½ cup of cucumbers
50 g of kimchi
1 fried egg
Sprinkle with sesame seed and green onions
Comment below and let me know how you like this recipe! Enjoy!