Bibimbap Bar
Bibimbap Bar is indeed a wonderful meal for gatherings, offering a delightful mix of flavors, textures, and nutritional benefits. Here’s some more information about bibimbap, the health benefits of its ingredients, especially mushrooms, and how to make a bibimbap bar.
What is Bibimbap?
Bibimbap, which translates to “mixed rice,” is a popular Korean dish that typically consists of rice topped with a variety of vegetables, proteins, and a runny egg, all served with gochujang (a spicy red pepper paste). It’s a vibrant, flavorful dish that encourages everyone to customize their bowl according to their preferences.
A bibimbap bar is not only a fun and interactive meal, but it also offers a wealth of health benefits, particularly through its mushroom content and variety of fresh ingredients. Encouraging everyone to build their own bowls promotes a sense of community and caters to individual dietary needs, making it a fantastic choice for gatherings. Enjoy creating this delightful experience!
Health Benefits of Bibimbap Ingredients
- Mushrooms:
- Mushrooms, particularly varieties like shiitake and maitake, contain beta-glucans and polysaccharides that support the immune system and gut health.
- They are rich in antioxidants and may help reduce inflammation.
- High in vitamins B and D, mushrooms can contribute to overall energy and mood improvement.
- Vegetables:
- Plenty of fiber from vegetables promotes healthy digestion and gut microbiota.
- Colorful vegetables provide a range of vitamins and minerals crucial for maintaining health.
- Rice:
- A significant source of carbohydrates, rice provides energy. You can choose whole grain options for extra fiber.
- Eggs:
- Eggs are high in protein and essential amino acids, supporting muscle maintenance and overall health.
- Gochujang:
- Contains capsaicin, which may boost metabolism and promote weight loss.
Bibimbap Bar
Ingredients
Beef:
- 8 oz. beef sirloin thinly sliced or 1 cup tofu cubes for a vegan version
- 2 1/2 Tbsp. soy sauce
- 2 tsp. dark sesame seed oil
- 3 garlic cloves minced
- 3 scallions chopped
- Pinch of pepper
Bowl:
- 1 ½ cups brown rice cooked
- 1 medium zucchini thinly sliced
- 1 medium carrot thin ribbons cut with a vegetable peeler
- ½ cup daikon radish or shredded cabbage
- 1 cup shiitake mushrooms steamed & sliced
- 4 cups spinach
- 1 cup bean sprouts
- 4 large eggs
Garnish:
- 3 Tbsp. of gochujang chili Korean hot paste or sriracha
- ½ cup+ kimchi optional
- Dark sesame oil to garnish
- Sesame seeds to garnish
Directions
- Combine the beef marinate ingredients – soy sauce, sesame oil, garlic, scallions, and pepper together. Add the slice beef, cover, and set aside for a minimum of 30 minutes or overnight if time permits.
- Cook the rice according to package directions. Keep warm.
- Fill a large pot with water and bring to a boil. One by one, blanch the zucchini, carrots, radish, mushrooms, and spinach for 1 minute and the bean sprouts for 2-3 minutes. Use a slotted spoon to remove them from the water and drain completely (squeeze the moisture out of the spinach only). Season each vegetable with ½ tsp. sesame seed oil and soy sauce, keeping the vegetables always separate.
- Return the skillet to medium-high heat, add the marinated beef and the marinade, and stir-fry until the sauce has reduced and the meat is cooked through, about 3 minutes, and transfer to a plate.
- Wipe out the skillet or use a clean pan and fry the eggs to your liking.
- Serve ingredients in dishes like a buffet and let everyone make their own. To make bowls, add rice, arrange veggies and meat around and then top with the egg. Garnish with a drizzle of sesame oil and sesame seeds. Serve with gochujang or sriracha and kimchi if desired.
Notes
- Raw Vegan: Mushrooms (pulse mushrooms drizzled with a dash of soy sauce, sesame oil, ginger, and garlic until they resemble ground beef, bake for 15 minutes at 375̊F) or Tofu
- Pescatarian: Shrimp or Fish
- Paleo, Keto: Chicken or Beef
- Low Carb: Cauliflower Rice
- Dairy Free: As is!
- Gluten Free: As is!
- Kid Friendly: Deconstruct to Protein, Veggies, Rice
- Fast Track: use raw veggies and sriracha for a quick version
