I cater to my own convenience(s) when I cook, so this might not be very authentic Korean bibimbap. However if you are looking for a fuss-free, quick and easy way to NUTRITIOUSLY and HEALTHILY satisfy lunch or dinner, then such a home-style bibimbap fits the bill.
Clockwise from left: Organic bell pepper, fried egg, cucumber, sauteed onions, Nori seaweed, garlic spinach
The recipe for Easy Healthy Bibimbap first appeared here. The ingredients on top of the rice can be switched up, played down but one ingredient that remains true will remain true - Korean hot pepper paste Gochujang.
This is also a good opportunity to take on the creative role and give it your own spin. Whichever vegetables (or proteins), try to include as many different colors as you can, typically five colors. Why five? Read more here.
GREEN (baby spinach, cucumbers, or any salad greens, even kale or Bok Choy); RED (bell pepper), YELLOW (egg); BLACK (seaweed, mushrooms); WHITE (onions, tofu, radish). Note: typically soy bean sprouts or bean sprouts represent "White" but I did not have them available.
It might be hard to believe but strangely this combination translates to a balance and harmony of flavors.
Clockwise from left: Organic bell pepper, fried egg, nori seaweed, garlic spinach, sauteed fresh shiitake mushrooms, pan-fried tofu, radish
I am going to believe these vegetables and proteins in the bowl is all good for you.
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Tag: easy healthy bibimbap, mixed vegetables rice，korean bibimbap
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