Bibimbap
Good nutritional profile
Korean rice bowl with vegetables and egg.
Bibimbap is a Korean bowl of warm rice topped with separately seasoned vegetables such as spinach, carrot, bean sprouts and mushrooms, often with beef, a fried egg and gochujang chili paste, all mixed together before eating. It supplies carbohydrate, moderate protein and some fiber; the gochujang and soy sauce add sodium and a little sugar. Brown rice and extra vegetables add fiber.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6g | 10.7% |
| Fat | 5g | 7.1% |
| Carbs | 16g | 5.3% |
| Simple Sugars | 5.6g | Estimate |
| Complex Carbs | 8.4g | Estimate |
| Fiber | 2g | 8.0% |
| Water | 71g | 2.8% |
| Calories | 130 | 5.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.82 | g | 4.1% |
| Monounsaturated | 2.3 | g | 9.2% |
| Polyunsaturated | 1.55 | g | 11.9% |
| Omega-3 | 0.465 | g | Estimate |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 1.085 | g | Estimate |
| Trans | 0.01 | g | 0.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.28 | mg |
| Vitamin E | 0.74 | mg |
| Selenium | 8.25 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 83.8 | mcg | 9.3% |
| vitamin B1 | 0.038 | mg | 3.2% |
| vitamin B2 | 0.093 | mg | 7.2% |
| vitamin B3 | 1.31 | mg | 8.2% |
| vitamin B6 | 0.142 | mg | 8.4% |
| vitamin B9 | 23.5 | mcg | 5.9% |
| vitamin B12 | 0.148 | mcg | 6.2% |
| vitamin C | 3.28 | mg | 3.6% |
| vitamin D | 0.158 (6 IU) | mcg | 1.1% |
| vitamin E | 0.743 | mg | 5.0% |
| vitamin K | 49.2 | mcg | 41.0% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 27.7 | mg | 2.8% |
| iron | 0.976 | mg | 5.4% |
| magnesium | 22.9 | mg | 5.7% |
| phosphorus | 78.2 | mg | 11.2% |
| potassium | 183 | mg | 7.0% |
| sodium | 205 | mg | 8.9% |
| zinc | 0.927 | mg | 8.4% |
| copper | 0.103 | mg | 11.4% |
| manganese | 0.351 | mg | 15.3% |
| selenium | 8.25 | mcg | 15.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 165 | mg | 23.6% | 144% |
| Isoleucine | 280 | mg | 20.0% | 131% |
| Leucine | 480 | mg | 17.6% | 110% |
| Lysine | 402 | mg | 19.1% | 117% |
| Methionine | 244 | mg | 23.2% | 149% |
| Phenylalanine | 476 | mg | 27.2% | 163% |
| Threonine | 246 | mg | 23.4% | 138% |
| Tryptophan | 59 | mg | 21.1% | 125% |
| Valine | 334 | mg | 18.4% | 117% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Short-grain white rice 240 g
- Spinach 150 g
- Carrot 1 medium
- Shiitake mushrooms 100 g
- Bean sprouts 100 g
- Beef sirloin, thinly sliced 150 g
- Eggs 2
- Gochujang 2 tbsp
- Toasted sesame oil 2 tbsp
- Soy sauce 2 tbsp
- Garlic, minced 2 cloves
- Toasted sesame seeds 1 tbsp
- Vegetable oil 2 tbsp
Instructions
- 1
Cook the rice and keep it warm.
- 2
Blanch spinach and bean sprouts separately, squeeze dry, and season each with a little sesame oil, garlic, and salt.
- 3
Saute julienned carrot until just tender, then saute sliced shiitake until browned.
- 4
Marinate the beef in soy sauce, garlic, and a splash of sesame oil, then stir-fry over high heat until cooked through.
- 5
Fry the eggs sunny-side up so the yolks stay runny.
- 6
Divide rice between two bowls and arrange the vegetables and beef in separate mounds on top.
- 7
Top each bowl with a fried egg, a spoonful of gochujang, and a sprinkle of sesame seeds.
- 8
Mix everything together thoroughly before eating.