Bibimbap is a traditional Korean dish that combines brown rice, sauteed spinach, a small amount of beef and an assortment of seasoned vegetables. It also is usually topped with a raw egg! I have lightened the traditional recipe and opted for a cooked scrambled egg! I also used some leftover pork tenderloin for this recipe. The dish is served in a bowl, topped with a spicy red sauce.
serves 6 ( 10 points +)
- 1-1/2 c. uncooked brown Minute Rice
- 1 tsp. olive oil
- 6 c. raw baby spinach
- 1 c. finely chopped carrot
- 2 c. sugar snap peas
- 2 scallions, sliced
- 3 radishes, sliced
- 1-1/2 c. cooked, chopped pork tenderloin
- 6 eggs, beaten
- 1 T. sesame oil
- 1 T. Sriracha hot chili sauce
- 1-1/2 tsp. low-sodium soy sauce
- 1-1/2 T. fresh lemon juice
Cook rice according to package directions.
Whisk sauce ingredients together in a small bowl and set aside.
Heat a large nonstick skillet coated with spray. Add oil. Cook carrots and peas until crisp-tender. Add spinach and salt to taste. Cook until spinach wilts. Remove spinach mixture and keep warm.
Return skillet to stove and spray with nonstick spray. Cook eggs.
Place 1/2 c. rice in each bowl, top with 1/4 c. pork, spinach mixture, scallions, radishes and egg. Drizzle with sauce.
adapted from the cookbook: "Eating in Color"