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Bibimbap (Korean Seasoned Vegetables and Rice with Spicy Sauce)


A classic Korean dish, seasoned vegetables are served with steamed rice and spicy sauce along with a small bowl of miso soup and kimchee.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


For the daikon:
1 ½ pounds daikon (chinese icicle radish)
2 tablespoons chili pepper flakes
or as needed, Korean chili flakes
3 cloves garlic
or to taste, minced
2 scallions, spring or green onions
thinly sliced
2 teaspoons sesame seeds
For the english cucumber:
1 english cucumber
1 teaspoon vegetable oil
teaspoon salt
¼ teaspoon sesame seeds
For the green zucchini:
1 zucchini
1 teaspoon vegetable oil
1 ⅛ teaspoons soy sauce, tamari
4 cloves garlic
or to taste, minced
¼ teaspoon sesame oil
1 ½ teaspoons sesame seeds
For the mushrooms:
8 mushrooms, shiitake
or dried, soak in water for a coulpe of hours
½ tablespoon vegetable oil
2 ¼ teaspoons soy sauce, tamari
¾ teaspoon sesame oil
1 teaspoon sesame seeds
2 each scallions, spring or green onions
thinly sliced
To serve:
cooked, about 1 cup per serving
chili sauce
Korean chili sauce, 1 to 2 tablespoons per serving or as needed


To prepare the daikon:

Peel th slice daikon, thinly slice it and cut them into ⅛ inch sticks.

Add them into a mixing bowl, add 2 teaspoons of each salt and sugar.

Toss until well combined and allow to sit for 10 minutes.

Some liquid will be extracted.

Rinse the radish under the cold water and drain well.

Return them into the bowl and mix well with the seasoning ingredients, and set aside.

To prepare the cucmber:

Cut the cucumber in half lengthwise and slice each half very thin half moon shape.

Add them in a bowl and add 1 teaspoon of salt and allow to sit for 10 minutes.

Rinse under the cold water, drain and squeeze out the excess water.

Heat the vegetable oil in a nonstick skillet over medium heat and stir constantly, stir in salt and sesame seeds, and cook for about 2 minutes.

Remove from heat and set aside.

To prepare the zucchini:

Cut the zucchini into 2-inch logs.

Slice the zucchini into ¼ inch sticks.

Heat vegetable oil over medium heat.

Stir in zucchini and cook for 1 minutes.

Stir in the seasoning ingredients and cook until it gets soften, but the color is still green, another 1 to 2 minutes.

To prepare the mushrooms:

Thinly slice the mushrooms and cook in the vegetable oil with the seasoning ingredients until soft, 2 to 4 minutes. Set aside.

To serve:

Place rice in the individual serving bowl.

Arrange vegetables on top of the rice.

Top with a fried egg if needed with sauce over each bowl.

Mix well and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 6151% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 184mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 38%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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