Inspired by a popular Korean dish, this recipe uses low-carb sauce, a variety of vegetables, and miracle rice. Create your own version of bibimbap based on your dietary needs. You can leave out meat if you follow a vegetarian diet. Use Tamari sauce or gluten-free soy sauce instead of regular soy sauce to marinate beef, if you follow a gluten-free diet.
Serving Size: 4
Ingredients for Bibimbap
- Carrot, 1/2 sliced
- Zucchini, 1/2 sliced
- Lettuce, chopped 50 gram
- Seasoned spinach
- Marinated beef
- Bibimbap sauce
For seasoned spinach
- Fresh spinach, 250-300 gram
- Garlic, minced 1/2 Tablespoon
- Tamari or gluten-free soy sauce, 2 Tablespoon
- Sesame oil, 1 Tablespoon
- Sesame seeds, 1 Tablespoon
For marinated beef
- Ground or thinly sliced beef, 250 gram
- Tamari or gluten-free soy sauce, 1.5 Tablespoon
- Low-carb sweetener, 1.5 Tablespoon
- Sake, 1 Tablespoon
- Sesame oil, 1 Tablespoon
- Garlic, minced, 1/2 Tablespoon
For Bibimbap Sauce
- Water, 3 Tablespoon
- Hot pepper paste (gochujang), 3 Tablespoon
- Low-carb sweetener, 3 Tablespoon
- Sesame seed, 1 teaspoon for garnish
Instructions for Bibimbap
- Marinate beef with soy sauce or Tamari, sweetener, sake, sesame oil, and minced garlic. Set aside.
- Cut carrot and zucchini into thin slices. Chop lettuce.
- Stir fry carrot and zucchini with a bit of sea salt. Set aside.
- Boil water and sprinkle sea salt. Put fresh spinach into the boiling water for 30 seconds. Squeeze out water as much as possible from spinach and mix it with minced garlic, soy sauce or Tamari, sesame oil, and sesame seeds. Set aside the seasoned spinach.
- Cook marinated beef in a frying pan.
- In a small bowl, make bibimbap sauce by mixing water, hot pepper paste, and sweetener in equal proportions.
- Arrange carrot, zucchini, spinach, beef, and lettuce in a bowl. Pour bibimbap sauce on top. Serve over rice of your choice (regular, miracle) or without rice if preferred.