Onigirazu-Styled Bibimbap (Low Carb)
A fusion between the textural explosion you get from a Korean mixed rice bowl in the convenience of a Japanese sandwich. It’s a bibim onigirazu and you can enjoy it guilt-free, staying low carb and high protein!
Before you start…
I want to set your expectations straight, because this looks like a simple recipe - but it does require a bit of prep work to get all the ingredients ready (just as you would for a regular bibimbap!) However, the prep work is very much worth it because you end up with tubs of meal-prepped dishes (like Korean side dishes, or banchans!) that you can turn into anything you desire throughout the week: kimbap, salad bowl, gyros, anything beyond imagination! So get ready to buckle down in the kitchen for a week of delicious and convenient meals!
Ingredients:
Spinach
2 bunches of spinach
8 cups of boiled
2 tsp salt
2 tsp sesame oil
Ground beef
1/3 lb ground beef
2 tsp soy sauce
2 tsp sugar
2 tsp rice wine
2 cloves minced garlic
1 tsp sesame oil
1/4 tsp ground white pepper
Carrots
3 large carrots
1 tbsp neutral oil
2 pinches salt
Soybean Sprouts
3 cups soy bean sprouts
2 cloves minced garlic
1/3 cup water
1/2 tsp sesame oil
1/2 tsp salt
Cucumber
1 large American cucumber or 4 Kirby cucumbers
4 tbsp salt (for sweating)
1 tbsp sesame oil
1 tbsp sugar
1 tbsp white vinegar (rice vinegar works too)
1 tbsp gochugaru
2 cloves minced garlic
Onigirazu
Large seaweed sheets
Momofuku’s Korean BBQ sauce (or you can make your own gochujang sauce with 1 tbsp gochujan, 1 tsp rice vinegar, and 1 tsp honey!)
Eggs, fried
Instructions:
Spinach
Thoroughly wash the spinach
Boil 8 cups of water with a little bit of salt (about 1 tsp)
Pour the boiling water onto spinach to quickly blanch it
Remove spinach from water after 1 minute and immediately shock it with iced water to stop it from cooking
Drain water and gently squeeze any excess water out of the spinach
Season spinach with salt and sesame oil
Ground beef
Sauté ground beef on medium heat
Mix all the seasonings in as it cooks
Carrots
Strip off carrot skin then shred it with a food processor
Add neutral oil to frying pan and cook at medium heat
Mix salt in and cook until carrots are soft (shouldn’t take too long as carrots are already shredded thinly)
Soybean Sprouts
Cook soybean sprouts on stovetop with water, salt, and garlic, allow water to come to a boil then let it simmer until most of the water evaporates
Once soybean sprouts are tender and soft, mix in sesame oil
Cucumber
Thinly slice the entire cucumber with food processor
Sweat the sliced cucumber with salt (sprinkle salt all over cucumber and gently mix well with your hands, set aside for 20 minutes
Drain the salt water then rinse cucumbers thoroughly with water until the saltiness level is to your liking (try a small slice as you rinse)
Squeeze out any excess water with a mesh strainer
Mix in minced garlic, gochugaru, sugar, vinegar, and sesame oil
Onigirazu
Fry as many eggs as the number of onigirazu you will make
Cut 1 large seaweed sheet into 4 small squares, set aside
Pull out a plastic food wrap slightly bigger than one large seaweed sheet and use it as your working surface
Placing 1 large seaweed sheet on top of the plastic food wrap, pile each ingredient in the middle as circle-shaped as possible, starting with shredded carrots (works as a good base because it spreads easier) and the fried egg in the middle (since it’s likely the biggest item to be stacked)
Place a small seaweed square on top of the highest layer of ingredient
Wet your fingers and fold the large seaweed sheet onto the small seaweed square from all four sides
Secure the folds by closing the plastic food wrap on all four sides
Cut onigirazu in half and drizzle with Korean BBQ sauce or gochujang sauce
Enjoy or bring on a picnic! :)
