Low Carb Bibimbap

I love every Asian cuisine. Most can be healthy, but then can also be nutritional nightmares. Lots of deep fried foods, lots of sodium and tons of sugar and carbs. That's why making it yourself is so much better. This dish takes a bit of prep as the seasoned bean sprouts should be made the night before, but it is so worth it! You can also leave out any of the veggies or substitute with others, if you want. Our favorite Korean restaurant makes a gorgeous version of bibimbap, and though you can order it with brown rice, it also comes with glass noodles and I am sure the sauce is full of sugar, and everything is cooked with tons of oil. This version uses shirataki rice, but you could also use cauliflower rice. The red pepper paste (kochujang) is impossible to find without added sugar, but you only need a tbsp or two. I don't find it that spicy, but if you do, use less. I actually would add some additional crushed red chili flakes next time to spice it up even more. Garnish with sliced nori, if desired.


For:  4 Servings
  • Seasoned Bean Sprouts
  • 6-8 Cups Bean sprouts
  • 1/2 tsp Toasted
  • 2 tbsp Unseasoned rice vinegar
  • 1/2 tsp Salt, or to taste
  • 1 bunch Green onions, sliced
  • Spicy chicken or tofu
  • 1.5 lbs Boneless chicken thighs, cut into bite sized pieces (or 500g extra firm tofu, diced)
  • 1-2 tbsp Korean red pepper paste, or to taste
  • 2 tbsp Unseasoned rice vinegar
  • 2 Cloves Garlic, minced
  • 1 Can Tomato paste
  • 1 Cup Water
  • 1-2 tsp Konjac powder
  • Sesame Spinach
  • 2 lbs Organic baby spinach
  • 1/2 tsp Toasted sesame oil
  • 2 Cloves Garlic, minced
  • 1/2 tsp Salt, or to taste
  • 2 tbsp Sesame seeds
  • Sauteed Shitake Mushrooms
  • 2 Cups Dried shitake mushrooms, rehydrated and sliced
  • 2 Cups Fresh shitake mushrooms, sliced
  • 2 Cloves Garlic, minced
  • 1 tsp Toasted sesame oil
  • 4 tbsp Sherry vinegar (or rice vinegar)
  • 1/2 Cup Cooking sherry
  • Salt and pepper, to taste


    Seasoned Beansprouts
    1. Blanch beansprouts in boiling water for 2 minutes. Drain and toss with remaining ingredients.
    Spicy Chicken (or tofu)
    1. Saute chicken with garlic, red pepper paste, and vinegar until cooked. Add tomato paste and vinegar and simmer a few minutes. Remove from heat and stir in konjac powder.
    Sauteed Mushrooms
    1. Saute mushrooms, garlic, oil, vinegar and cooking sherry in a large skillet or wok, until softened. Season, to taste.
    Sesame Spinach
    1. Add garlic to oil in large skillet over medium heat. As soon as you hear sizzle, add spinach and cover for about 3 minutes, or just until spinach wilts. Stir in sesame seeds and season, to taste.
    Assembling Bowls
    1. Toss chicken/tofu with your shirataki rice (or cauliflower rice) and divide between bowls. Top with desired amount of each veggie. Garnish with nori, if desired.