Wanna Bibimbap with me? 🤤

On our trip to Washington DC in March, I ate bibimbap for the first time at The Smith. At that point, I had no clue what it was. I know now that it’s Korean deconstructed fried rice. Well, I remember thinking, “where have you been all my life?” Wow! It was soooo good that I wanted to lick every grain of rice from the lava rock bowl!

In my house, we are huge Asian food fans so, naturally, I went on the hunt for a clean Bibimpap recipe. Recipe courtesy of Clean Eating Magazine with some Brossett tweaks of course!

P.S. If you want to find out my secret to making the perfect over-easy egg, check out my trick here!

Healthy Bibimbap Bowl
 
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Prep time
Cook time
Total time
 
Author:
Cuisine: Korean
Serves: 2
Ingredients
Chicken Marinade
  • 2 tbsp reduced-sodium soy sauce (or Braggs Amino Acids)
  • 2 tsp minced garlic
  • 2 tsp raw honey
  • 1 tsp ground ginger
  • ¼ tsp red pepper flakes
  • 1.5lbs of chicken breast, sliced
Everything Else
  • 1 cup short-grain brown rice
  • 1.5 cups of matchstick carrots
  • 6 oz baby spinach
  • 8 oz Asian mushrooms
  • ½ cup Kimchi (optional)
  • 1 tsp toasted sesame oil
  • Pinch sea salt
  • 2 large eggs
  • Optional: Sriracha
Instructions
  1. In a large zip-top bag, combine soy sauce, garlic, honey, ginger and pepper flakes. Add chicken (or steak), seal bag and turn to coat.
  2. Marinate in refrigerator for 1 to 4 hours.
  3. Cook rice according to package directions.
  4. Heat a large frying pan on medium-high with coconut oil. Remove chicken from bag, discarding marinade. Cook chicken to desired doneness.
  5. Mist a medium nonstick skillet with cooking spray and heat on medium. Add carrots and cook for 3 mins. Add mushrooms and cook for 2 mins. Add spinach to the mixture and cook til wilted. Remove veggies from pan.
  6. Add kimchee to the pan and cook for 2 to 3 mins.
  7. Cook eggs over easy, until whites are set.
Notes
To Plate: Add ½ cup or 1 yellow container of rice. Then veggies, chicken and your perfect egg on top.

Portion Fix Container Count:
1 Red
1 Yellow
2 Green
1 tsp

Recipe Inspired by: Clean Eating Magazine

Clean & Healthy Korean Bibimbap

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