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Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Active Time:50 minsTotal Time:1 hr 20 minsServings:4
Active Time:50 mins
Active Time:
50 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
Jump to recipeThese vibrant plant-basedBibimbap-Inspired Veggie Bowlsare packed with veggies and whole grains that provide a wealth of anti-inflammatory benefits and are so satisfying, you won’t miss the meat that’s typically in the popular Korean rice dish. We rely on the bold flavor of shiitake mushrooms to provide that deeply savory, umami flavor, plus you still get plenty of protein, with each bowl topped with a perfectly fried egg. Once you see how easy (and delicious!) this bowl can be, you’ll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To make the pickles, the vegetables need to be fully submerged in the rice vinegar. Combine the veggies and rice vinegar in a nonreactive bowl (like glass or ceramic) and cover the bowl loosely with plastic wrap. Place a smaller bowl or plate over the plastic wrap to rest on top of the mixture to help fully submerge the veggies. You can use kimchi instead of pickled veggies, but keep in mind that it will add sodium to the dish.We love a firm egg white and a soft, runny yolk for this bowl. If you prefer a harder yolk, cover and cook the eggs 1 to 2 minutes longer than directed.We love earthy shiitake mushrooms, but any of your favorite mushrooms will work well here. To save on prep time, you can buy pre-sliced mushrooms.You can make your rice with ourEasy Brown Ricerecipe, or use any leftover rice you may have on hand. Just reheat it in the microwave right before you’re ready to assemble the bowls so it stays hot.Nutrition NotesCabbagecould be one of the most underrated vegetables around, thanks to its cancer-fighting compounds such as glucosinolates and sulforaphane. Antioxidants in cabbage, like vitamin C and anthocyanins, may also help reduce inflammation.Carrotsget their stunning orange hue from beta carotene, a powerful antioxidant that the body converts to vitamin A. In addition to supporting eye health, beta carotene helps fight inflammation and keeps your immune system strong.If you’re looking for a dark, leafy green,spinachis an outstanding choice. This tasty green veggie is one of the best sources of vitamin K, which keeps your bones strong and dense.Mushroomsboast prebiotic fibers that provide food for the beneficial bacteria that live in your gut. That’s not just a win for digestive health. Good gut bacteria have also been linked to better heart health, a stronger immune system and a healthier body weight.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Jump to recipe
These vibrant plant-basedBibimbap-Inspired Veggie Bowlsare packed with veggies and whole grains that provide a wealth of anti-inflammatory benefits and are so satisfying, you won’t miss the meat that’s typically in the popular Korean rice dish. We rely on the bold flavor of shiitake mushrooms to provide that deeply savory, umami flavor, plus you still get plenty of protein, with each bowl topped with a perfectly fried egg. Once you see how easy (and delicious!) this bowl can be, you’ll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!To make the pickles, the vegetables need to be fully submerged in the rice vinegar. Combine the veggies and rice vinegar in a nonreactive bowl (like glass or ceramic) and cover the bowl loosely with plastic wrap. Place a smaller bowl or plate over the plastic wrap to rest on top of the mixture to help fully submerge the veggies. You can use kimchi instead of pickled veggies, but keep in mind that it will add sodium to the dish.We love a firm egg white and a soft, runny yolk for this bowl. If you prefer a harder yolk, cover and cook the eggs 1 to 2 minutes longer than directed.We love earthy shiitake mushrooms, but any of your favorite mushrooms will work well here. To save on prep time, you can buy pre-sliced mushrooms.You can make your rice with ourEasy Brown Ricerecipe, or use any leftover rice you may have on hand. Just reheat it in the microwave right before you’re ready to assemble the bowls so it stays hot.Nutrition NotesCabbagecould be one of the most underrated vegetables around, thanks to its cancer-fighting compounds such as glucosinolates and sulforaphane. Antioxidants in cabbage, like vitamin C and anthocyanins, may also help reduce inflammation.Carrotsget their stunning orange hue from beta carotene, a powerful antioxidant that the body converts to vitamin A. In addition to supporting eye health, beta carotene helps fight inflammation and keeps your immune system strong.If you’re looking for a dark, leafy green,spinachis an outstanding choice. This tasty green veggie is one of the best sources of vitamin K, which keeps your bones strong and dense.Mushroomsboast prebiotic fibers that provide food for the beneficial bacteria that live in your gut. That’s not just a win for digestive health. Good gut bacteria have also been linked to better heart health, a stronger immune system and a healthier body weight.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
These vibrant plant-basedBibimbap-Inspired Veggie Bowlsare packed with veggies and whole grains that provide a wealth of anti-inflammatory benefits and are so satisfying, you won’t miss the meat that’s typically in the popular Korean rice dish. We rely on the bold flavor of shiitake mushrooms to provide that deeply savory, umami flavor, plus you still get plenty of protein, with each bowl topped with a perfectly fried egg. Once you see how easy (and delicious!) this bowl can be, you’ll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)
Ingredients
1cuprice vinegarplus2tablespoons, divided
1mediumPersian cucumber, cut into matchsticks (about¾cup)
¾cup shreddedred cabbage
¾cupmatchstickcarrots
½cupmayonnaise
2tablespoonsgochujang
1teaspoontoasted sesame oilplus2tablespoons, divided
4clovesgarlic, minced, divided
3tablespoonscanola oil, divided
8ouncesshiitake mushrooms, stemmed and thinly sliced (about3½cups)
1tablespoonreduced-sodium soy sauce
¼teaspoonsalt, divided
4largeeggs
2⅔cupscooked long-grain brown rice
1⅓cupsfrozen shelled edamame, cooked according to package directions
Thinly sliced scallionsfor garnish (optional)
Sesame seeds for garnish(optional)
DirectionsCombine 1 cup vinegar, cucumber matchsticks and ¾ cup each cabbage and carrots in a medium bowl, pressing down to fully submerge the vegetables. Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyMeanwhile, whisk ½ cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil and 1 minced garlic clove together in a small bowl until evenly combined. Cover and refrigerate until ready to use, up to 4 days.Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes. Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Gradually add 10 ounces spinach, stirring constantly; cook, stirring constantly, until wilted, about 3 minutes. Transfer the mushroom mixture to a medium heatproof bowl; stir in 1 tablespoon soy sauce, ⅛ teaspoon salt and the remaining 2 tablespoons sesame oil and 1 tablespoon vinegar until evenly coated. Wipe the skillet clean.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyHeat the remaining 1 tablespoon canola oil in the skillet over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining ⅛ teaspoon salt. Cover and cook until the whites are beginning to set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyDivide 2⅔ cups rice among 4 bowls. Top with 1⅓ cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture. Garnish with scallions and/or sesame seeds, if desired.To make aheadThe pickled vegetables (Step 1) can be made up to 1 week ahead; store in an airtight container in the refrigerator. The sauce (Step 2) can be made up to 4 days ahead; store in an airtight container in the refrigerator. You can also cook the rice a day ahead of time and reheat it in the microwave, or use microwaveable cooked brown rice instead to save time.Nutrition InformationServing Size: 1 bowlCalories 752, Fat 49g, Saturated Fat 8g, Cholesterol 198mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 4g, Protein 21g, Fiber 11g, Sodium 959mg, Potassium 541mgFrequently Asked QuestionsBibimpap, a popular Korean dish, translates to “mixed rice” and perfectly captures how the dish is meant to to be eaten: toppings such as sautéed or marinated veggies, meat, tofu and/or a fried egg are all combined with the rice at the base of the bowl before enjoying.Yes! This bibimbap recipe serves up plenty of vegetables with anti-inflammatory benefits and uses brown rice at the base for a healthy dose of fiber. We make our own pickled vegetables for the topping, which also helps keep sodium in check.EatingWell.com, December 2024
Directions
Combine 1 cup vinegar, cucumber matchsticks and ¾ cup each cabbage and carrots in a medium bowl, pressing down to fully submerge the vegetables. Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyMeanwhile, whisk ½ cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil and 1 minced garlic clove together in a small bowl until evenly combined. Cover and refrigerate until ready to use, up to 4 days.Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes. Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Gradually add 10 ounces spinach, stirring constantly; cook, stirring constantly, until wilted, about 3 minutes. Transfer the mushroom mixture to a medium heatproof bowl; stir in 1 tablespoon soy sauce, ⅛ teaspoon salt and the remaining 2 tablespoons sesame oil and 1 tablespoon vinegar until evenly coated. Wipe the skillet clean.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyHeat the remaining 1 tablespoon canola oil in the skillet over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining ⅛ teaspoon salt. Cover and cook until the whites are beginning to set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine KeeleyDivide 2⅔ cups rice among 4 bowls. Top with 1⅓ cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture. Garnish with scallions and/or sesame seeds, if desired.To make aheadThe pickled vegetables (Step 1) can be made up to 1 week ahead; store in an airtight container in the refrigerator. The sauce (Step 2) can be made up to 4 days ahead; store in an airtight container in the refrigerator. You can also cook the rice a day ahead of time and reheat it in the microwave, or use microwaveable cooked brown rice instead to save time.Nutrition InformationServing Size: 1 bowlCalories 752, Fat 49g, Saturated Fat 8g, Cholesterol 198mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 4g, Protein 21g, Fiber 11g, Sodium 959mg, Potassium 541mgFrequently Asked QuestionsBibimpap, a popular Korean dish, translates to “mixed rice” and perfectly captures how the dish is meant to to be eaten: toppings such as sautéed or marinated veggies, meat, tofu and/or a fried egg are all combined with the rice at the base of the bowl before enjoying.Yes! This bibimbap recipe serves up plenty of vegetables with anti-inflammatory benefits and uses brown rice at the base for a healthy dose of fiber. We make our own pickled vegetables for the topping, which also helps keep sodium in check.
Combine 1 cup vinegar, cucumber matchsticks and ¾ cup each cabbage and carrots in a medium bowl, pressing down to fully submerge the vegetables. Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.
Meanwhile, whisk ½ cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil and 1 minced garlic clove together in a small bowl until evenly combined. Cover and refrigerate until ready to use, up to 4 days.
Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes. Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Gradually add 10 ounces spinach, stirring constantly; cook, stirring constantly, until wilted, about 3 minutes. Transfer the mushroom mixture to a medium heatproof bowl; stir in 1 tablespoon soy sauce, ⅛ teaspoon salt and the remaining 2 tablespoons sesame oil and 1 tablespoon vinegar until evenly coated. Wipe the skillet clean.
Heat the remaining 1 tablespoon canola oil in the skillet over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining ⅛ teaspoon salt. Cover and cook until the whites are beginning to set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.
Divide 2⅔ cups rice among 4 bowls. Top with 1⅓ cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture. Garnish with scallions and/or sesame seeds, if desired.
To make aheadThe pickled vegetables (Step 1) can be made up to 1 week ahead; store in an airtight container in the refrigerator. The sauce (Step 2) can be made up to 4 days ahead; store in an airtight container in the refrigerator. You can also cook the rice a day ahead of time and reheat it in the microwave, or use microwaveable cooked brown rice instead to save time.
To make ahead
The pickled vegetables (Step 1) can be made up to 1 week ahead; store in an airtight container in the refrigerator. The sauce (Step 2) can be made up to 4 days ahead; store in an airtight container in the refrigerator. You can also cook the rice a day ahead of time and reheat it in the microwave, or use microwaveable cooked brown rice instead to save time.
Nutrition InformationServing Size: 1 bowlCalories 752, Fat 49g, Saturated Fat 8g, Cholesterol 198mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 4g, Protein 21g, Fiber 11g, Sodium 959mg, Potassium 541mg
Nutrition Information
Serving Size: 1 bowlCalories 752, Fat 49g, Saturated Fat 8g, Cholesterol 198mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 4g, Protein 21g, Fiber 11g, Sodium 959mg, Potassium 541mg
Serving Size: 1 bowl
Calories 752, Fat 49g, Saturated Fat 8g, Cholesterol 198mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 4g, Protein 21g, Fiber 11g, Sodium 959mg, Potassium 541mg
Frequently Asked QuestionsBibimpap, a popular Korean dish, translates to “mixed rice” and perfectly captures how the dish is meant to to be eaten: toppings such as sautéed or marinated veggies, meat, tofu and/or a fried egg are all combined with the rice at the base of the bowl before enjoying.Yes! This bibimbap recipe serves up plenty of vegetables with anti-inflammatory benefits and uses brown rice at the base for a healthy dose of fiber. We make our own pickled vegetables for the topping, which also helps keep sodium in check.
Frequently Asked Questions
Bibimpap, a popular Korean dish, translates to “mixed rice” and perfectly captures how the dish is meant to to be eaten: toppings such as sautéed or marinated veggies, meat, tofu and/or a fried egg are all combined with the rice at the base of the bowl before enjoying.
Yes! This bibimbap recipe serves up plenty of vegetables with anti-inflammatory benefits and uses brown rice at the base for a healthy dose of fiber. We make our own pickled vegetables for the topping, which also helps keep sodium in check.
EatingWell.com, December 2024
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Alex Loh
andHilary Meyer
Hilary Meyer
