The best part of bibimbap, which translates to “mixed rice with assorted meat and vegetables,” is that you can customize the classic Korean dish according to your dietary needs and top the rice with the foods you love most.
Our bibimbap recipe is entirely meat-free, but it’s still packed with protein (15 grams, to be exact), thanks to the addition of tofu marinated in sweet-and-spicy chili sauce as well as a fried egg. We top the brown rice with antioxidant-rich shiitake mushrooms, probiotic-dense kimchi and sauteed spinach, zucchini, cucumber, carrots and bean sprouts. If you have other fresh produce in your fridge, feel free to throw that in too.
Why use brown rice instead of white as the base of the bibimbap? Brown rice has a higher fiber, magnesium and zinc content than refined white rice. The milling process that transforms brown rice into white rice removes the bran and germ as well as vitamins, minerals and fiber, according to the USDA.
The best part of this bibimbap recipe is that cleanup is minimal, and because it makes six servings, you can put the leftovers in Tupperware and eat this dish throughout the week. If you feel like changing things up a bit and cutting down on carbs, swap the brown rice for cauliflower rice. And if you’re not a vegetarian and want to add in some animal protein, try swapping the tofu for bulgogi (Korean grilled beef) or sesame chicken.
Recipe and Nutritional Info: Vegetarian Bibimbap