Low Sodium Chicken Bibimbap

Savor the vibrant flavors of Korea with this Low Sodium Chicken Bibimbap, a wholesome twist on the classic dish that’s as nutritious as it is delicious. Featuring tender, marinated chicken breast, hearty brown rice, and an array of colorful vegetables like spinach, carrots, zucchini, and bean sprouts, this recipe is packed with fresh, nutrient-rich ingredients. Balanced with a touch of low sodium soy sauce, sesame oil, and a dollop of zesty gochujang, it delivers bold, umami flavors without the extra sodium. Each bowl is topped with a perfectly fried sunny-side-up egg, a sprinkling of sesame seeds, and crisp green onions, making every bite a balanced harmony of textures and tastes. Easy to prep in under an hour and perfect for meal prep or a wholesome family dinner, this heart-healthy bibimbap will quickly become a go-to for Korean food lovers seeking low sodium alternatives.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 1 cup Brown rice
• 2 cups Fresh spinach
• 2 medium Carrot
• 1 medium Zucchini
• 1 cup Bean sprouts
• 4 large Egg
• 2 tablespoons Low sodium soy sauce
• 2 tablespoons Sesame oil
• 2 cloves Garlic clove
• 2 tablespoons Gochujang (Korean red pepper paste, low sodium)
• 2 teaspoons Sesame seeds
• 2 stalks Green onions
• 0.5 teaspoon Black pepper

Directions

Step 1

Cook 1 cup of brown rice according to package instructions and set aside.

Step 2

Slice the chicken breast into thin strips and mince 2 garlic cloves.

Step 3

In a mixing bowl, combine chicken strips with 1 tablespoon of low sodium soy sauce, 1 tablespoon of sesame oil, minced garlic, and 0.5 teaspoon of black pepper. Let it marinate while preparing the vegetables.

Step 4

Julienne the carrots and zucchini. Chop green onions.

Step 5

Heat a non-stick pan over medium heat, add a teaspoon of sesame oil, and sauté the marinated chicken until fully cooked and slightly browned, about 5-7 minutes. Remove from the pan and set aside.

Step 6

In the same pan, lightly cook the spinach until just wilted, about 1-2 minutes, and remove from the pan.

Step 7

Add julienned carrots and zucchini to the pan, sauté for about 3-4 minutes, and then add a splash of water if needed to prevent sticking. Remove and keep aside.

Step 8

Quickly blanch the bean sprouts in boiling water for 1 minute, then drain.

Step 9

Fry eggs sunny-side up in the pan with a small amount of sesame oil, if desired.

Step 10

To assemble the bibimbap, divide the cooked brown rice into four bowls. Arrange the cooked chicken, spinach, carrots, zucchini, bean sprouts, and fried egg over the rice.

Step 11

Drizzle 1/2 tablespoon of low sodium soy sauce and 1/2 tablespoon of sesame oil over each serving.

Step 12

Top with 1/2 tablespoon of low sodium gochujang, sprinkle with sesame seeds and garnish with chopped green onions.

Step 13

Mix everything together before eating to distribute the flavors evenly.

Nutrition Facts

Serving size	(1264.6g)

Amount per serving	% Daily Value*
Calories	1495.9

Total Fat 74.7g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 22.3g
Cholesterol 1084.5mg	0%
Sodium 4680.6mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 14.8g	0%
Total Sugars 29.7g
Protein 112.4g	0%

Vitamin D 215.0IU	0%
Calcium 345.3mg	0%
Iron 11.3mg	0%
Potassium 2224.9mg	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: 44.1%

Protein: 29.5%

Carbs: 26.5%