A seasonal dish packed with greens, forbidden rice and a spicy red chili sauce, this Spring Greens Bibimbap is perfect for tasty weeknight meals!
This post is sponsored by Lotus Foods but the thoughts and opinions are my own!
Have you ever enjoyed Korean bibimbap? It’s a fantastic dish that features steamed rice, an assortment of vegetables, sometimes a marinated meat such as bulgogi, a fried egg and is all topped with a spicy sauce usually made from gochujang, a Korean red chili paste.
I love it because its incredibly adaptable based on what you either have in the fridge or feel like including in your version. Plus, it’s a great way to use up leftovers or especially after doing a good fridge clean when you don’t know what to do with lots of random vegetables… and you know I’m all about cooking with leftovers! #cookonceeatwice
All of the green! Arugula, scallions and spinach are all in season right now which means you don’t need to do much in order to make them taste FANTASTIC!
My version puts a seasonal twist on bibimap by using the best of spring green vegetables such as spinach, arugula and scallions. It also features Lotus Foods Organic Forbidden Rice® which gives this dish a nutty flavor and a striking deep purple color. I also love using the forbidden rice as it is nutritious and provides fiber, protein and a healthy dose of magnesium.
While bibimbap is usually topped with a sauce made from gochujang, I know that this might not be readily accessible to everyone so I paired my bibimbap with an easy red chili flake sauce you can make from ingredients you likely already have on hand.
Watch out though it’s packs a punch! If you prefer a milder sauce, feel free to thin out with some water or add a teaspoon of extra honey for a slightly sweeter version.
Make your weeknights easier by making the rice and sauce ahead of time for a super quick dinner option.
The best thing about this dish is that it actually is super simple to make and can mostly be prepared in advance making it ideal for busy weeknights. Simply prep your rice and sauce at the beginning of the week and dinner can be on the table in under 15 minutes!
Spring Greens Bibimbap
Serves: 2
Time: 45 Minutes
Ingredients:
1/2 cup uncooked Lotus Foods Organic Forbidden Rice, rinsed and drained
3/4 cup water
2 cups arugula
2 fried eggs
For the Scallions
4 scallions, white parts trimmed off
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon red chili flakes
For the Sesame Garlic Spinach
4 cups fresh spinach, packed
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon sesame oil
1/2 teaspoon sea salt
1 tablespoon toasted sesame seeds
For the Sauce
3 teaspoons red chili flakes
1 tablespoon plus 1 teaspoon reduced sodium soy sauce or tamari
2 cloves garlic, minced
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon water
1/2 teaspoon sesame oil
Instructions:
In a large pot add the rinsed and drained rice along with the water and a pinch of salt. Bring to a low boil, reduce heat and let simmer with the lid on for 30 minutes or until liquid is absorbed. Fluff with a fork and set aside.
To prepare the scallions, cut each scallion in half crosswise (into about 3-4 inch pieces), then thinly slice each half lengthwise to create almost ribbon like pieces. Place in a medium bowl and toss with the rice wine vinegar, sesame oil and red chili flakes. Set aside.
Prepare the Sesame Garlic Spinach by heating the olive and sesame oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring occasionally to prevent it from burning. Add the spinach and cook for 2-3 minutes or until wilted. Turn the heat off and stir in the sesame seeds and sea salt. Remove from pan and set aside.
In a small bowl, mix together the red chili flakes and 1 tablespoon of soy sauce to make the sauce. Stir together to form a paste before whisking in the remaining ingredients.
Assemble the bowls; divide rice amongst two bowls and top with the scallions, Sesame Garlic Spinach and arugula. Top each bowl with a fried egg. and some of the sauce. Enjoy!
