Description
A Korean Bibimbap Salad Bowl is a healthy, deconstructed version of the classic Korean Bibimbap dish. Unlike the traditional hot, rice-based version of Bibimbap, this recipe uses a base of greens and rice (or quinoa) along with an array of fresh vegetables, a perfectly soft-boiled egg, and a spicy-sweet gochujang dressing.
Ingredients
Base:
- 2 cups cooked short-grain rice (or brown rice/quinoa for a lighter twist)
- 4 cups mixed salad greens or baby spinach
Toppings:
- 1 cup julienned carrots
- 1 cup cucumber slices
- ½ cup bean sprouts (blanched)
- ½ cup sautéed mushrooms (shiitake or oyster)
- ½ cup kimchi
- ½ cup zucchini ribbons (lightly salted and drained)
- 4 soft-boiled or fried eggs
- 2 tbsp toasted sesame seeds
- Optional: grilled tofu or bulgogi beef
Gochujang Dressing:
- 2 tbsp gochujang paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey or maple syrup
- 1 tsp soy sauce
- 1 garlic clove, minced
Instructions
- Make the Dressing: Whisk all dressing ingredients until smooth. Adjust sweetness or heat to taste.
- Prep the Veggies: Julienne, blanch, or sauté each vegetable separately to preserve texture and flavor.
- Assemble the Bowl: Start with rice and greens. Arrange veggies in colorful sections. Add egg in the center.
- Finish & Serve: Drizzle with gochujang dressing. Sprinkle sesame seeds. Mix before eating.
Notes
This Korean Bibimbap Salad Bowl is a vibrant and nutritious meal, packed with fresh vegetables, protein, and flavorful sauces. Serve it with a fried egg on top and a drizzle of gochujang or sesame dressing for an authentic touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course / Salad Bowl
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 420
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 18g
- Cholesterol: Low
Keywords: Bibimbap salad, Korean salad bowl, healthy Bibimbap, Bibimbap recipe, Korean rice salad
