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Mixed Mushroom Rice with Toasted Sesame Oil Sauce (Bibimbap)

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Bibimbap is the closest Korean food gets to a salad. It literally translates to “mixed rice”. Traditionally, it is made with rice, mix of marinated vegetables, beef, sunny side egg and red bean paste. But it can really be any mix of ingredients and rice. Sometimes, the best bibimbaps are made with whatever you have in the fridge!

For meatless Mondays, I started making this version of bibimbap. Using toasted sesame oil instead of hot bean paste sits much easier on my stomach. Also, mixing in tons of romaine lettuce aids in digestion. I feel really light, but satisfied, after eating this and it’s my go-to for an easy meal.

Further Food Commentary:

This dish is heavy in mushrooms. Mushrooms are great for getting your B vitamins and the not-so-easy-to-find selenium. Selenium is an anti-oxidant that is particularly beneficial for the colon. This dish contains tons of garlic too, making the two main ingredients very healthful! However, I wouldn't recommend this for people with IBS as the FODMAP load is very large!


By Dianne Rishikof, MS, RDN, LDN

Mixed Mushroom Rice with Toasted Sesame Oil Sauce (Bibimbap)

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 3

Ingredients

8 ounces of mixed mushrooms (e.g., maitake, shitake, oyster, baby bella, enoki/washed, dried and roughly chopped)
12 garlic cloves (thinly sliced)
3 tablespoon extra virgin olive oil
1 heat of romaine lettuce (washed, dried and roughly chopped)
2 cups of cooked brown rice
4 tablespoon toasted sesame oil
4 teaspoon soy sauce
1/4 teaspoon sea salt
ground pepper to taste
2 eggs (cooked)

Instructions

  1. Sautee garlic with olive oil until soft.
  2. Add mushrooms and sautee until cooked through, about 5-8 minutes, set aside.
  3. Prepare sauce by mixing toasted sesame oil, soy sauce, sea salt and a pinch of ground pepper.
  4. In a two bowls, evenly layer romaine lettuce, cooked rice, mushrooms.
  5. Top each bowl with sunny side up eggs and sauce.
  6. Mix and enjoy!
Sautee garlic with olive oil until soft. Add mushrooms and sautee until cooked through, about 5-8 minutes, set aside. Prepare sauce by mixing toasted sesame oil, soy sauce, sea salt and a pinch of ground pepper. In a two bowls, evenly layer romaine lettuce, cooked rice, mushrooms. Top each bowl with sunny side up eggs and sauce. Mix and enjoy!

Nutrition Information

Per Serving:  Calories: 446; Total Fat: 29g; Saturated Fat: 5g; Monounsaturated Fat: 13g; Polyunsaturated Fat: 10g; Cholesterol: 123mg; Sodium: 653mg; Potassium: 461mg; Carbohydrate: 38g; Fiber: 4g; Sugar: 2g; Protein: 11g
Nutrition Bonus:   Vit A: 29%; Iron: 11%; Vit C: 10%

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Linda Cho Contributor
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