Bibimbap-Inspired Bowls Are the Veggie-Packed Anti-Inflammatory Dinner

From dark green spinach to shredded red cabbage, these plant-based bibimbap bowls offer plenty of powerful anti-inflammatory benefits. This delicious combo delivers plenty of vegetables and a wonderful balance of textures and flavors. They’re topped with a perfectly cooked fried egg and a tangy mayonnaise-based drizzle that adds richness and a satisfying creamy element to the dish. 

    

These vibrant plant-based Bibimbap-Inspired Veggie Bowls are packed with veggies and whole grains that provide a wealth of anti-inflammatory benefits and are so satisfying, you won’t miss the meat that’s typically in the popular Korean rice dish. We rely on the bold flavor of shiitake mushrooms to provide that deeply savory, umami flavor, plus you still get plenty of protein, with each bowl topped with a perfectly fried egg. Once you see how easy (and delicious!) this bowl can be, you’ll find yourself coming back to it time and time again. Check out our expert tips and tricks below and discover new ways to make this versatile dish your own. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• To make the pickles, the vegetables need to be fully submerged in the rice vinegar. Combine the veggies and rice vinegar in a nonreactive bowl (like glass or ceramic) and cover the bowl loosely with plastic wrap. Place a smaller bowl or plate over the plastic wrap to rest on top of the mixture to help fully submerge the veggies. You can use kimchi instead of pickled veggies, but keep in mind that it will add sodium to the dish.
• We love a firm egg white and a soft, runny yolk for this bowl. If you prefer a harder yolk, cover and cook the eggs 1 to 2 minutes longer than directed.
• We love earthy shiitake mushrooms, but any of your favorite mushrooms will work well here. To save on prep time, you can buy pre-sliced mushrooms.
• You can make your rice with our Easy Brown Rice recipe, or use any leftover rice you may have on hand. Just reheat it in the microwave right before you’re ready to assemble the bowls so it stays hot. 

Nutrition Notes

Cabbage could be one of the most underrated vegetables around, thanks to its cancer-fighting compounds such as glucosinolates and sulforaphane. Antioxidants in cabbage, like vitamin C and anthocyanins, may also help reduce inflammation.

Carrots get their stunning orange hue from beta carotene, a powerful antioxidant that the body converts to vitamin A. In addition to supporting eye health, beta carotene helps fight inflammation and keeps your immune system strong.

If you’re looking for a dark, leafy green,spinach is an outstanding choice. This tasty green veggie is one of the best sources of vitamin K, which keeps your bones strong and dense.

Mushrooms boast prebiotic fibers that provide food for the beneficial bacteria that live in your gut. That’s not just a win for digestive health. Good gut bacteria have also been linked to better heart health, a stronger immune system and a healthier body weight

Ingredients

1 cup rice vinegar plus 2 tbsp, divided

 

1 medium Persian cucumber, cut into matchsticks (about ¾ cup)

 

¾ cup shredded red cabbage

 

¾ cup matchstick carrots

 

½ cup mayonnaise

 

2 tbsp gochujang

 

1 tsp toasted sesame oil plus 2 tbsp, divided

 

4 cloves garlic, minced, divided

 

3 tbsp canola oil, divided

 

8 ounces shiitake mushrooms, stemmed and thinly sliced (about 3½ cups)

 

1 (10-ounce) package baby spinach

 

1 tbsp reduced-sodium soy sauce

 

¼ tsp salt, divided

 

4 large eggs

 

2⅔ cups cooked long-grain brown rice

 

1⅓ cups frozen shelled edamame, cooked according to package directions

 

Thinly sliced scallions for garnish (optional)

 

Sesame seeds for garnish (optional)

 

Method

Combine 1 cup vinegar, cucumber matchsticks and ¾ cup each cabbage and carrots in a medium bowl, pressing down to fully submerge the vegetables. Cover and refrigerate for at least 30 minutes and up to 1 week; strain and discard the liquid.  

Meanwhile, whisk ½ cup mayonnaise, 2 tablespoons gochujang, 1 tablespoon vinegar, 1 teaspoon sesame oil and 1 minced garlic clove together in a small bowl until evenly combined. Cover and refrigerate until ready to use, up to 4 days. 

Heat 2 tablespoons canola oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms; cook, stirring occasionally, until browned, about 7 minutes. Add the remaining 3 minced garlic cloves; cook, stirring constantly, until fragrant, about 1 minute. Gradually add 10 ounces spinach, stirring constantly; cook, stirring constantly, until wilted, about 3 minutes. Transfer the mushroom mixture to a medium heatproof bowl; stir in 1 tablespoon soy sauce, ⅛ teaspoon salt and the remaining 2 tablespoons sesame oil and 1 tablespoon vinegar until evenly coated. Wipe the skillet clean.  

  

Heat the remaining 1 tablespoon canola oil in the skillet over medium-low heat. Carefully crack 4 eggs into the pan, leaving space between them. Sprinkle the eggs with the remaining ⅛ teaspoon salt. Cover and cook until the whites are beginning to set, about 2 minutes. Uncover and cook until the whites are completely set and the yolks are still runny, about 1 minute, 30 seconds.

Divide 2⅔ cups rice among 4 bowls. Top with 1⅓ cups edamame, pickled vegetables, mushroom mixture and eggs; drizzle with the mayonnaise mixture. Garnish with scallions and/or sesame seeds, if desired. 

 

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