Low Sodium Beef Bibimbap

Elevate your weeknight meals with this Low Sodium Beef Bibimbap—a nutritious and flavor-packed Korean-inspired dish that’s as vibrant as it is satisfying. This recipe swaps traditional soy sauce for a low-sodium alternative, keeping the bold umami flavors while being heart-health friendly. Tender slices of lean beef sirloin are stir-fried to perfection and paired with a colorful medley of sautéed vegetables like julienned carrots, crisp zucchini, blanched spinach, and earthy shiitake mushrooms, all served atop a hearty bowl of nutty brown rice. A perfectly cooked egg crowns the dish, while a drizzle of a tangy-sweet low-sodium sauce ties everything together. Customize it with a touch of Gochujang for spice or a sprinkle of seaweed flakes for added texture. Ready in under 45 minutes, this healthy twist on a Korean classic is the perfect balance of wholesome ingredients and irresistible flavors, ideal for family dinners or meal prep. Mix it all together for a truly satisfying bite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams lean beef sirloin, sliced thinly
• 1 large carrot, julienned
• 1 medium zucchini, sliced thinly
• 150 grams bean sprouts
• 100 grams baby spinach
• 100 grams shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 4 cups brown rice, cooked
• 2 tablespoons sesame oil
• 4 pieces cooked egg (fried or poached)
• 2 tablespoons seaweed flakes (gim), optional for garnish
• 4 tablespoons low sodium soy sauce alternative (coconut aminos)
• 2 tablespoons rice vinegar
• 1 teaspoon honey
• 1 tablespoon Gochujang (Korean chili paste), optional for spice

Directions

Step 1

Prepare the sauce by mixing together the low sodium soy sauce alternative, rice vinegar, honey, and Gochujang (if using) in a small bowl. Set aside.

Step 2

Cook the brown rice according to package instructions, or use pre-cooked rice. Divide into four bowls.

Step 3

In a large non-stick skillet, heat 1 tablespoon of sesame oil over medium-high heat.

Step 4

Add the sliced beef and stir-fry for about 3-5 minutes, or until browned and cooked through. Remove from skillet and set aside.

Step 5

In the same skillet, add the minced garlic and sliced shiitake mushrooms. Stir-fry for 3 minutes, then remove and set aside.

Step 6

Next, stir-fry the carrot, zucchini, and bean sprouts separately in the same skillet with additional sesame oil if needed, cooking each until just tender, about 2-3 minutes per vegetable.

Step 7

Blanch the baby spinach in boiling water for 1 minute, then drain and set aside.

Step 8

Arrange the cooked vegetables and beef in sections atop the rice in each bowl.

Step 9

Place a cooked egg in the center of each bowl.

Step 10

Drizzle the prepared sauce over everything to taste.

Step 11

Garnish with seaweed flakes if desired.

Step 12

Serve immediately, encouraging diners to mix everything together before eating.

Nutrition Facts

Serving size	(1996.8g)

Amount per serving	% Daily Value*
Calories	2242.2

Total Fat 84.7g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 14.6g
Cholesterol 915mg	0%
Sodium 2901.7mg	0%
Total Carbohydrate 252.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 31.6g
Protein 125.1g	0%

Vitamin D 195.5IU	0%
Calcium 342.3mg	0%
Iron 21.2mg	0%
Potassium 3310.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 22.0%

Carbs: 44.5%