Dietitian Spotlight: Vegetarian Spicy Korean Bibimbap Bowls

People often go out to eat for Korean food, but who knew you can enjoy those delicious flavors right in your own kitchen? This recipe will satisfy your kick for Korean food. The great thing about this meal is how quickly and simply it can be made, but the best part is that this recipe is full of flavorful nutrients.

A huge part of Korean food is cabbage and can be found in nearly every meal. The red cabbage in this recipe gives a peppery flavor and is a source of fiber. The vibrant purplish-red coloring is caused by flavonoids that are great antioxidants. Cabbage is also rich in vitamin C, vitamin K and vitamin A. Overall, cabbage can help to prevent chronic diseases, boost the immune system, and maintain healthy bones.      

Sesame oil is also used extensively throughout Korean dishes. There are a variety of nutrients in sesame oil including unsaturated fatty acids, calcium, zinc, magnesium, and iron. The unsaturated fatty acids and magnesium can aid with cholesterol levels and blood pressure, which can benefit overall heart health. Zinc is important for skin health. The sesame oil also provides another source of antioxidants. This tasty ingredient goes beyond just cooking oil; it provides a nutty, rich flavor and many different nutritional benefits.

We hope you love spicy food, because this recipe calls for Sriracha  Sriracha is made from red chili peppers which have a certain chemical that can help boost your metabolism. This kick of Sriracha is sure to also boost your taste buds and get you ready for another bite.

Vegetarian Spicy Korean Bibimbap Bowls

Ingredients

2 medium zucchini, chopped

1 cup shredded carrots

¼ cup shredded red cabbage

16 oz. mushrooms

½ Tbsp. sesame oil

1 package udon noodles (2 servings)

½ Tbsp. coconut oil

2 Eggs

2 Tbsp. sriracha

Instructions

1) Cook the zucchini, shredded carrots, and red cabbage in about 1½ cups of water until the vegetables have softened (but still have a little bit of crunch to them).

2) While the vegetables are cooking, sauté the mushrooms over medium heat in the sesame oil until they have reduced in size.

3) Microwave the udon noodles according to directions. Arrange each bowl with udon noodles, zucchini noodles, carrots, cabbage, and mushrooms.

4) Heat the coconut oil over medium heat until you see ripples begin to form. Lightly fry each egg, allowing the whites to fully cook. Top each bowl with an egg and sriracha. Serve and enjoy!

Nutrition Information

Calories: 404 Fat: 14 Carbohydrates: 106 Protein: 20