Korean-Inspired Bibimbap with Kimchi

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Kcal: 430

P: 24

F: 16

C: 48

Fiber: 10

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Brown rice (cooked): 100g (1/2 cup), Tofu (firm): 100g (3.5 oz, cubed), Spinach: 60g (2 cups), Carrots: 50g (1/2 cup, julienned), Zucchini: 75g (3/4 cup, julienned), Shiitake mushrooms: 50g (1/2 cup, sliced), Bean sprouts: 50g (1/2 cup), Kimchi: 50g (1/4 cup), Egg: 50g (1 medium), Sesame oil: 10ml (2 tsp), Soy sauce (low-sodium): 10ml (2 tsp), Garlic: 6g (2 cloves, minced), Ginger: 5g (1 tsp, grated), Gochujang (Korean chili paste): 10g (2 tsp), Sesame seeds: 5g (1 tsp), Green onions: 10g (1 tbsp, chopped)

Nutritional info:

Meal Type: lunch

Dietary Suitable for: Pescatarian (includes fish and seafood but excludes other meats)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Prepare vegetables: Blanch 60g spinach for 30 seconds, drain and season with 2ml sesame oil and a pinch of salt. SautÃ© 50g julienned carrots, 75g julienned zucchini, and 50g sliced mushrooms separately with a bit of garlic until tender. 2. Cook tofu: Pan-fry 100g cubed tofu until golden. Season with 5ml soy sauce. 3. Make sauce: Mix 10g gochujang, 5ml sesame oil, 5ml soy sauce, 3g minced garlic, and 5g grated ginger. 4. Fry egg: Cook 50g egg sunny-side up. 5. Assemble: Place 100g cooked brown rice in a bowl, arrange vegetables, tofu, 50g bean sprouts, and egg on top. 6. Serve: Add 50g kimchi on the side, drizzle with sauce, and sprinkle with 5g sesame seeds and 10g chopped green onions.

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