Healthy Beet Konjac Rice Bibimbap
★Diet Lunchbox You Won’t Regret★ Healthy Bibimbap Made with Konjac Rice and Beets!
Introducing a special bibimbap that satisfies both taste and health without the calorie guilt! The rice made with konjac rice and nutritious beets has a subtle sweetness and a beautiful color that is simply exquisite. Konjac rice, composed of 81% tapioca and 29% konjac, is virtually calorie-free, making it enjoyable even when you’re on a diet. When mixed with the gochujang sauce, it’s so delicious you’ll forget it’s konjac rice! Enjoy this visually stunning and healthy bibimbap that delights your eyes as much as your palate.
Konjac Beet Rice
- 3 cups white rice
- 1 cup konjac rice (rice to konjac rice ratio is 3:1)
- 1/2 beet
Colorful Vegetable Toppings
- 1/2 eggplant
- 1/2 carrot
- A little shiitake mushroom
- 1/2 pack oyster mushroom
- 1/2 zucchini
- 1/4 pack bean sprouts
- 1/2 onion
- A little sprouts
- 1/2 can chicken breast
- 1 egg
Aromatic Mushroom Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- A pinch of black pepper
- 1 Tbsp sesame seeds
Spicy Sweet Gochujang Sauce
- 1 Tbsp store-bought stir-fried gochujang
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 1/2 eggplant
- 1/2 carrot
- A little shiitake mushroom
- 1/2 pack oyster mushroom
- 1/2 zucchini
- 1/4 pack bean sprouts
- 1/2 onion
- A little sprouts
- 1/2 can chicken breast
- 1 egg
Aromatic Mushroom Seasoning
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- A pinch of black pepper
- 1 Tbsp sesame seeds
Spicy Sweet Gochujang Sauce
- 1 Tbsp store-bought stir-fried gochujang
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 1 Tbsp store-bought stir-fried gochujang
- 1/2 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the rice and konjac rice for cooking. Combine 3 cups of white rice with 1 cup of konjac rice, maintaining a 3:1 ratio. Rinse both rice and konjac rice together thoroughly.
Step 2
After rinsing, place the julienned beet over the rice and konjac rice and cook the rice. Since beets release moisture, use slightly less water than you normally would for cooking rice. Think of cooking bean sprout rice or radish rice to get the water measurement right.
Step 3
While the rice is cooking, prepare the vegetables for the bibimbap. Wash the carrot, zucchini, eggplant, and onion, and then julienne them finely.
Step 4
Blanch the shiitake and oyster mushrooms in boiling water. This step helps to enhance their texture and remove any unwanted odors.
Step 5
Blanch the bean sprouts in boiling water until they are still crisp. Be careful not to overcook them, as they can become mushy.
Step 6
Mix all the ingredients for the mushroom seasoning (2 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp sesame oil, 1/2 Tbsp minced garlic, a pinch of black pepper, 1 Tbsp sesame seeds) to create an aromatic mushroom seasoning.
Step 7
Squeeze out excess water from the blanched bean sprouts. Lightly season them with a pinch of salt, sesame oil, and minced garlic. This step is optional, but it ensures the bean sprouts are flavorful on their own and blend well into the bibimbap without feeling out of place.
Step 8
Add 1 tablespoon of the prepared mushroom seasoning to the blanched oyster and shiitake mushrooms. Gently mix them together, ensuring the seasoning is evenly distributed.
Step 9
Lightly oil separate pans and sauté the julienned onion, zucchini, carrot, and eggplant. Season each vegetable lightly with salt and pepper while cooking. Seasoning the vegetables individually brings out their distinct flavors when mixed in the bibimbap.
Step 10
Sauté the seasoned mushrooms briefly in a pan to enhance their flavor.
Step 11
Transfer the cooked konjac beet rice to a large bowl. Arrange the prepared colorful vegetable toppings attractively over the rice. Consider the color harmony as you place them.
Step 12
For an extra touch, we’ve added fresh sprouts and moist canned chicken breast. Feel free to add other ingredients according to your preference.
Step 13
Here’s the gochujang sauce to make your bibimbap delicious. Mix 1 tablespoon of store-bought stir-fried gochujang with 1/2 tablespoon of sesame oil and 1/2 tablespoon of sesame seeds. Mixing it in advance makes it easier to toss right before eating.
Step 14
Now, it’s time to enjoy! Add the prepared gochujang sauce to the beautifully colored konjac beet rice and mix everything together. You’ve created a superb meal that captures both taste and health. Isn’t the rice color lovely? Enjoy your meal!
