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Bibimbap

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Bibimbap

Korean for “mixed rice,” bibimap includes rice topped with just about anything that’s cooked and seasoned. Our version includes several vegetables and a bit of beef, all mixed with Asian flavors, then topped with a sunny-side up egg.

Ingredients

Servings  4   Serving Size   1 cup

  • 1 cup uncooked, instant brown rice

Sauce

  • 2 tablespoons gochujang (lowest sodium available)
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons water
  • 1 1/2 teaspoons sesame seeds (dry-roasted)
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon minced garlic

*****************

  • 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame oil, divided use
  • 1 cup fresh or canned mung bean sprouts, if using canned, rinse and drain
  • 4 cups loosely packed spinach (stems discarded)
  • 8 ounces extra-lean ground beef
  • 1 teaspoon soy sauce (lowest sodium available)
  • 1/2 teaspoon brown sugar
  • 1 cup thinly sliced mushrooms
  • 2 medium garlic cloves (minced)
  • 2 large carrots (thinly sliced crosswise)
  • 1 tablespoon grated, peeled gingerroot
  • 2 medium green onions ((green part only), thinly sliced on the diagonal)
  • 2 teaspoons sesame seeds (dry-roasted)
  • Cooking spray
  • 4 large eggs

Directions

Tip: Click on step to mark as complete.

  1. Prepare the rice using the package directions, omitting the salt and margarine. Transfer the rice to bowls.
  2. In a small bowl, whisk together the sauce ingredients. Set aside.
  3. In a medium nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the mung bean sprouts for 3 to 5 minutes. Add the spinach. Cook for 1 minute, or until wilted. Place in a pile at the edge of each bowl of rice.
  4. In the same skillet, cook the beef over medium-high heat for 8 to 10 minutes, or until browned on the outside and no longer pink in the center, stirring occasionally to turn and break up the beef. Stir in the soy sauce and brown sugar. Cook for 2 minutes, or until the sugar is dissolved, stirring frequently. Place in a separate at the edge of the bowls.
  5. In the same skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the mushrooms for 5 minutes, or until tender, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Place in a separate pile at the edge of the bowls.
  6. In the same skillet, still over medium heat, heat the final 1 teaspoon oil, swirling to coat the bottom. Cook the carrot for 8 minutes, or until tender, stirring frequently. Add the gingerroot. Cook for 1 minute, stirring frequently. Place in a separate pile at the edge of the bowls.
  7. Lightly spray a large skillet with cooking spray. Heat the pan over medium heat for 2 to 3 minutes, or until hot. Crack the eggs into the skillet. Cook for 2 minutes, or until the whites are slightly set. Cook, covered, for 1 minute, or until the whites are completely set (opaque) and the yolks are warmed but still runny. Using a thin spatula, carefully place one egg in the center of each bowl.
  8. Sprinkle with the green onions and sesame seeds.
  9. Spoon the sauce over all.

Nutrition Facts

Bibimbap
CaloriesCalories
357 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
4g Per Serving

Nutrition Facts

Calories 357
Total Fat 14.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 5.0 g
Cholesterol 217 mg
Sodium 376 mg
Total Carbohydrate 36 g
Dietary Fiber 4 g
Sugars 9 g
Added Sugars 5 g
Protein 24 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat, 1 fat

 
Korean for “mixed rice,” bibimap includes rice topped with just about anything that’s cooked and seasoned. Our version includes several vegetables and a bit of beef, all mixed with Asian flavors, then topped with a sunny-side up egg.

Nutrition Facts

Bibimbap
CaloriesCalories
357 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
4g Per Serving
×
Calories 357
Total Fat 14.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 5.0 g
Cholesterol 217 mg
Sodium 376 mg
Total Carbohydrate 36 g
Dietary Fiber 4 g
Sugars 9 g
Added Sugars 5 g
Protein 24 g

Dietary Exchanges
2 starch, 1 vegetable, 3 lean meat, 1 fat

Ingredients

Servings  4   Serving Size   1 cup

  • 1 cup uncooked, instant brown rice

Sauce

  • 2 tablespoons gochujang (lowest sodium available)
  • 2 teaspoons brown sugar
  • 1 1/2 teaspoons water
  • 1 1/2 teaspoons sesame seeds (dry-roasted)
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon minced garlic

*****************

  • 1 teaspoon toasted sesame oil, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame oil, divided use
  • 1 cup fresh or canned mung bean sprouts, if using canned, rinse and drain
  • 4 cups loosely packed spinach (stems discarded)
  • 8 ounces extra-lean ground beef
  • 1 teaspoon soy sauce (lowest sodium available)
  • 1/2 teaspoon brown sugar
  • 1 cup thinly sliced mushrooms
  • 2 medium garlic cloves (minced)
  • 2 large carrots (thinly sliced crosswise)
  • 1 tablespoon grated, peeled gingerroot
  • 2 medium green onions ((green part only), thinly sliced on the diagonal)
  • 2 teaspoons sesame seeds (dry-roasted)
  • Cooking spray
  • 4 large eggs

Directions

Tip: Click on step to mark as complete.

  1. Prepare the rice using the package directions, omitting the salt and margarine. Transfer the rice to bowls.
  2. In a small bowl, whisk together the sauce ingredients. Set aside.
  3. In a medium nonstick skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the mung bean sprouts for 3 to 5 minutes. Add the spinach. Cook for 1 minute, or until wilted. Place in a pile at the edge of each bowl of rice.
  4. In the same skillet, cook the beef over medium-high heat for 8 to 10 minutes, or until browned on the outside and no longer pink in the center, stirring occasionally to turn and break up the beef. Stir in the soy sauce and brown sugar. Cook for 2 minutes, or until the sugar is dissolved, stirring frequently. Place in a separate at the edge of the bowls.
  5. In the same skillet, heat 1 teaspoon oil over medium heat, swirling to coat the bottom. Cook the mushrooms for 5 minutes, or until tender, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Place in a separate pile at the edge of the bowls.
  6. In the same skillet, still over medium heat, heat the final 1 teaspoon oil, swirling to coat the bottom. Cook the carrot for 8 minutes, or until tender, stirring frequently. Add the gingerroot. Cook for 1 minute, stirring frequently. Place in a separate pile at the edge of the bowls.
  7. Lightly spray a large skillet with cooking spray. Heat the pan over medium heat for 2 to 3 minutes, or until hot. Crack the eggs into the skillet. Cook for 2 minutes, or until the whites are slightly set. Cook, covered, for 1 minute, or until the whites are completely set (opaque) and the yolks are warmed but still runny. Using a thin spatula, carefully place one egg in the center of each bowl.
  8. Sprinkle with the green onions and sesame seeds.
  9. Spoon the sauce over all.
The New American Heart Association Cookbook, Centennial Edition

The New American Heart Association Cookbook, Centennial Edition

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Sample Recipes:

Slow Cooker Kale and Red Quinoa Soup

Pulled Turkey Tostadas with Cucumber Guacamole

Spaghetti Squash Noodle Bowls

Slow Cooker Coconut Curry Halibut with Green Beans and Roasted Red Bell Peppers

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This recipe is adapted with permission from The New American Heart Association Cookbook, Centennial Edition. Copyright ©2024 by the American Heart Association. Published by Rodale Books, an imprint of Penguin Random House LLC. Available from booksellers everywhere.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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