Low Sodium Bi Bim Bap

Indulge in the vibrant flavors of Low Sodium Bi Bim Bap, a healthier take on the classic Korean rice bowl that doesn’t skimp on taste. This recipe boasts perfectly cooked short-grain white rice topped with a colorful medley of stir-fried vegetables, including baby spinach, shiitake mushrooms, and crunchy bean sprouts. A sunny-side-up egg crowns the dish, adding richness to each bite, while low sodium soy sauce and a dollop of gochujang provide just the right amount of savory heat. Finished with toasted sesame seeds and fresh scallions, this dish is as visually stunning as it is delicious. Perfect for those mindful of their sodium intake, this customizable, protein-packed meal is as quick to prepare as it is satisfying, making it ideal for lunch or dinner. Mix everything together and enjoy a wholesome, fuss-free culinary experience in every bite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups short grain white rice
• 2 cups water
• 4 cups baby spinach
• 1 large carrot
• 2 cups bean sprouts
• 5 each shiitake mushrooms
• 2 tablespoons sesame oil
• 3 cloves garlic
• 2 tablespoons low sodium soy sauce
• 1 medium red bell pepper
• 2 whole scallions
• 1 tablespoon sesame seeds
• 4 large egg
• 3 tablespoons gochujang (Korean hot pepper paste)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the rice cooker's instructions. Alternatively, combine rice and water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes, then let it rest for 10 minutes off the heat.

Step 2

While rice is cooking, prepare the vegetables. Peel and julienne the carrot, slice the shiitake mushrooms, and cut the red bell pepper into thin strips. Mince the garlic cloves and chop the scallions.

Step 3

Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add garlic and stir for about 30 seconds until fragrant, then add the mushrooms. Stir-fry for about 3 minutes until softened. Add 1 tablespoon of low sodium soy sauce and cook for another minute. Remove mushrooms from the skillet and set aside.

Step 4

In the same skillet, add baby spinach and stir-fry until wilted, about 2 minutes. Remove and set aside.

Step 5

Add the remaining vegetables (carrots, bean sprouts, and red bell pepper) to the skillet and stir-fry for about 5 minutes until they are tender-crisp.

Step 6

In a clean frying pan, fry the eggs sunny side up, ensuring the yolk remains runny.

Step 7

To assemble, scoop a portion of rice into each bowl, then arrange the vegetables and mushrooms neatly on top of the rice. Place a fried egg over the vegetables.

Step 8

Sprinkle with chopped scallions and sesame seeds. Add a dollop of gochujang on top. Serve immediately and mix everything well before eating.

Nutrition Facts

Serving size	(1822.1g)

Amount per serving	% Daily Value*
Calories	1525.3

Total Fat 69.0g	0%
Saturated Fat 14.0g	0%
Polyunsaturated Fat 21.7g
Cholesterol 878.1mg	0%
Sodium 2896.8mg	0%
Total Carbohydrate 179.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 26.7g
Protein 55.7g	0%

Vitamin D 228.5IU	0%
Calcium 413.0mg	0%
Iron 12.9mg	0%
Potassium 1712.6mg	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: 39.7%

Protein: 14.3%

Carbs: 46.0%