Veggie BiBimBap, Avocado, Crispy Egg and Kimchi

HomeRecipesOtherBlogger RecipesVeggie BiBimBap, Avocado, Crispy Egg and Kimchi

Total Time: 40 min

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Cook Time: 10 min

Prep Time: 30 min

Nutrition Facts

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Nutrition information
per serving

Calories 700

Total Fat 42g

Saturated Fat 7g

Trans Fat 0g

Polyunsaturated Fat 11g

Monounsaturated Fat 20g

Cholesterol 185mg

Sodium 1590mg

Total Carbs 60g

Dietary Fiber 14g

Total Sugars 15g

Protein 28g

Potassium 1410mg

Vitamin A 741 mcg; Vitamin C 31 mg; Calcium 488 mg; Iron 6 mg; Vitamin D 1 mcg; Folate 180 mcg; Omega 3 Fatty Acid 0.35 g.

% Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 40%; Iron 35%; Vitamin D 6%

*The % Daily Value (DV) 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.

This bibimbap is a California spin on a Korean staple. I’ve lightened things up by replacing the traditional beef with tofu, included kimchi for its probiotic benefits and added a salad featuring heart-healthy California Avocados. I’ve used tamari or coconut aminos to make this gluten free, but if you don’t need to eat gluten free, you can use low-sodium soy sauce.

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Serves: 4

Ingredients
Instructions

Tofu (Optional) 2 Tbsp. gochujang (Korean chili paste) 1 tsp. rice vinegar 1 1/2 tsp. low sodium tamari or coconut aminos 1 1/2 tsp. toasted sesame oil 14 oz. cubed tofu 1 Tbsp. neutral cooking oil Sesame Kale 1 Tbsp. toasted sesame oil 1 Tbsp. low sodium tamari or coconut aminos 1 tsp. rice vinegar 8 oz. baby kale 1 Tbsp. sesame seeds Veggie Salads (Banchan) 1/4 cup low sodium tamari or coconut aminos 3 Tbsp. rice vingar 2 Tbsp. sesame oil 1 Tbsp. gochujang 1 Tbsp. honey 1/2 cup bean sprouts 4 carrots, julienned 1 cucumber, cut into half moons 2 ripe, Fresh California Avocados, seeded, peeled and diced Bowl Ingredients 2 cups brown rice 1 cup kimchi, drained and roughly chopped 4 fried eggs cooked on very high heat, sunny side up with runny yolks and crispy whites Korean red pepper and sesame seeds to serve (optional)

Tofu

Mix gochujang, rice vinegar, soy sauce and sesame oil.
Marinate tofu or shrimp in mixture for 20 minutes up to overnight.
Drain marinade from tofu or shrimp and gently pat dry.
To cook, heat a cast iron skillet on medium high and add cooking oil.
Cook for about a minute on each side or until you see a nice, caramelized crust forming.

Sesame Kale

In a large bowl, whisk together sesame oil, tamari/coconut aminos, and rice vinegar.
Add baby kale and toss to combine.
Heat a skillet over medium heat, add kale, and cover. Cook for about a minute or until kale is just wilted.
Transfer to a bowl and add sesame seeds. This can be served hot or cold and can be made up to 24 hours ahead.

Veggie Salads (Banchan)

Whisk together tamari/coconut aminos, rice vinegar, sesame oil, gochujang, and honey.
Divide the sauce into four small bowls.
Add bean sprouts to one bowl, carrots to another, cucumber to the third, and avocado to the last bowl.
Stir each bowl to coat. May be made up to 12 hours ahead.

Assemble Bowls

Divide brown rice between four bowls.
Top each with tofu or shrimp, kale, bean sprouts, carrots, cucumber, avocado, kimchi, and fried egg. Sprinkle with Korean red pepper and toasted sesame seeds.

Serving Suggestion: This bowl is a meal on its own, but an extra bowl of kimchi and some miso soup would be great accompaniments.

Beverage Pairing: Green tea

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.