No-Rice Bibimbap Bowl

| 11 Comments

Amazing Korean salad bowl without the carbs, rock your favourite salad ingredients with spicy Gochujang paste – perfect for weekday lunch.

No-Rice Bibimbap Bowl

I’m pretty obsessed with Korean food, especially Gochujang paste. I love to use the paste to season meat or fried rice. Bibimbap (Korean rice bowl with gochujang) is on my weekday lunch menu almost every other week, usually with raw veggies. Some days it’s just No-Rice Bibimbap Bowl, which makes it an amazing spicy salad bowl.

Mine is usually packed with raw veggies, fried egg and sprinkles of nuts and seeds. Slicing the veggies in different shapes and sizes adds texture to the salad. Use any of your favourite salad ingredients. Top with spicy gochujang sauce. That’s how I rock my salad.

 

No-Rice Bibimbap Bowl

5.0 from 3 reviews
No-Rice Bibimbap Bowl
 
Prep time
Cook time
Total time
 
Korean style salad bowl with raw veggies, egg, nuts and seeds, topped with spicy Gochujang paste
Author:
Recipe type: Salad
Cuisine: Korean
Serves: 1
Ingredients
  • ½ small Cucumber – thinly sliced with mandoline
  • 4 Cherry Tomatoes – cut into quarters
  • ½ Bell Pepper – cut into small cubes
  • 1 stalk of Celery – thinly sliced
  • ½ small Carrot - shredded
  • 3-4 Walnuts – toasted in pan
  • 1 Egg
  • ½ teaspoon Sesame Seeds – toasted in pan
  • ½ tablespoon Gochujang Paste
  • 1 teaspoon Sesame Oil
  • 2 tablespoon Water
  • 1 clove Garlic - minced
Instructions
  1. Toast the walnuts and sesame seeds in a pan on low heat. Shake occasionally so the nuts don’t get burned, remove them when the sesame seeds start making popping sound.
  2. Meanwhile cut and slice up the veggies, place them in a bowl or salad plate.
  3. Add 1 tablespoon of oil into a medium high heat pan, and fry the egg.
  4. Mix gochujang paste, sesame oil, water and minced garlic in a small bowl, until it become a smooth paste.
  5. To serve, top veggies with egg, walnut, gochujang mixture and sprinkle with sesame seeds

 

11 Comments

  1. I just tried this recipe, and used Tabasco,chili flakes,Heinz ketchup, sesame oil and some vinager for the sauce. It turned out awesome!

  2. Oooohhhh!! I can not TELL you how excited I am to try your recipe! My husband did a remote tour in South Korea and I was lucky enough to visit him twice during that year. Immediately fell in love with the Korean cuisine and gochujang paste is one of my very favorite ingredients….right next to Deonjang. I’m 10 weeks into a low carb diet so the “no rice” bibimbap salad will be just perfect. I know the carb count isn’t exactly low in the gochujang paste, but its strong enough that I can use it sparingly. Thank you so much for sharing this recipe! Ü

    • How lucky of you to visit South Korea, korean cuisine is something that is easy to fall in love with. it’s not difficult to make your own gochujang paste, and use your preferred sweetener. just google the recipe

  3. Love the sound of this, and I just bought Gochujang Paste for the first time and have been excited to try it!
    KalynsKitchen recently posted..Baby Arugula Salad with Turkey Italian Sausage and Red Pepper StripsMy Profile

  4. Such a fantastic fresh take on an already fantastic dish. No rice. Who’d have thought of that? You! Brilliant, and no waiting. Love this, Shannon
    kellie@foodtoglow recently posted..Kimchi and Avocado Lunch Wraps (grain-free/easily vegan)My Profile

    • I think adding kimchi to this salad in place of gochujang would be great too. oh so spicy Kimchi Salad. another awesome dish, too bad I don’t quite like kimchi, it’s too tart for my digestion

  5. I would probably have two servings of this delicious looking salad. Love the look of the dressing — it’s making me so hungry. 🙂
    ray recently posted..Beef and Asparagus Stir FryMy Profile

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