Low FODMAP Bibimbap
A low FODMAP variant of Bibimbap
Servings: 4 servings
Calories: 475kcal
Ingredients
- 2/3 Cucumber
- 1 Carrot
- 500 grams cooked white rice 3.5 dL of uncooked rice
- 100 grams Spinach
- 4 Eggs
- 100 grams fresh beansprouts
- 100 ml Caster sugar
- 150 ml Boiling water
- 50 ml Vinegar
- 1 tsp Soy sauce
- 0.5 tsp Fish sauce
- 0.5 tsp Sesame seeds
- 1 drop Sesame oil
- 400 grams Steak
- 100 Grams Low FODMAP kimchi see separate recipe
Instructions
Prepping vegetables
- Matchstick the carrots and set aside.
- Slice cucumber into thin discs and place in a bowl.
- Wash the beansprouts and dry off on a paper towel.
Spinach
- Put the spinach in a bowl and cover in boiled water. Let sit for a couple of minutes until wilted, then drain. Add soy sauce, fish sauce, sesame oil and sesame seeds to the spinach, mix and set aside.
Pickled Cucumber
- Boil 100mL of water. In a mug, add the boiled water to the sugar and stir to dissolve and then add the vinegar. Pour over the cucumber slices and let sit in the liquid during the rest of the meal prep.
Rice
- Measure out the rice and bring to the boil under a medium-high heat. Once boiling, reduce the heat to a medium-low heat and let simmer for 10 minutes.
- Once the rice is cooked, drain it and pour over 3 tablespoons of "sushi vinegar" (3 tbsp rice vinegar mixed with 1 tbsp of caster sugar), mix until the vinegar is evenly distributed then set aside.
Eggs
- Depending on your preference. Boil or fry the eggs.
- Boiled eggs: put the eggs in a saucepan of cold water, set the heat to max and bring to a boil. Once boiling set a timer for 6minutes 30 seconds and reduce the heat to medium. When the time is up transfer the eggs to a bowl of cold water to stop the cooking.
- Fried egg: Heat a little bit of oil to medium heat in a frying pan. Crack the eggs into the pan and fry "sunny side" until the egg white has set and the yolk is creamy (or longer if you prefer them to be fully set). Season with salt and pepper to taste.
Steak
- Take the steak out 20-30 minutes before cooking to let it come up to room temperature. Season with salt and pepper.
- Heat a frying pan to high heat, add a little bit of oil and then add the steaks. Cook for a few minutes per side and flip once a nice brown "crust" has formed. Cook the steak according to your preference. See reference for temperatures above.
- Take the steak off the heat and let rest for a few minutes before slicing into thin strips.
"Building" the Bibimbap
- Add a layer of rice to a bowl. Place all the components (Pickled vegetables, Spinach, Carrots, Bean sprouts, steak & kimchi) on top of the rice. Place the egg on top of everything and if desired drizzle some of the iconic red spicy korean sauce over the whole dish.