Serves 1

486 Cals

42g Protein

Ingredients

• 4 Oz Ground Turkey
• 1 Egg
• 1 Green Onion
• ½ Cup Soybean Sprouts
• ½ Cup Steam Rice cooked in Bone Broth
• 1 oz. Kimchi
• ¼ Cup Seasoned Burdock
• ¼ Cup Beech Mushrooms
• ¼ Cup Julienne Zucchini
• ¼ Cup Julienne Carrots
• ⅛ Cup Chopped Onion
• 1 large Minced Garlic Clove
• 1 tsp Sesame Oil

To Taste

• Gochujang Sauce
• Olive Oil
• Soy Sauce
• Brown Sugar
• Garlic Powder
• Onion Powder
• Salt 
• Pepper

Bibimbap translates to “mixed rice” meaning that the topping are interchangeable. If you have any other vegetables in your fridge throw them in! You got to broccoli, spinach, or cabbage that needs to be used, stir fry it like the zucchini and throw it in.

For the rice prepare like usual but instead of water use bone broth. The bone broth just adds extra protein. Remember cooking ratio for rice is 1:2. 1 cup rice to 2 cups liquid.

Directions:

In a hot pan add a splash of olive oil, then add onion and garlic and cook until fragrant. Add ground turkey and let brown, once browned add 1 tsp- brown sugar, soy sauce, and pepper (add more or less if desired, also add salt if needed) set aside once fully cooked. Julienne the zucchini and stir fry it in the same pan with a splash of sesame oil. Cook for 2 minutes, add salt and pepper to taste, set aside once cooked and do the same with the carrots, bean sprouts and mushrooms. Fry egg with a splash of olive oil in the same pan.

Assembling 

In a soup bowl, add warm rice as the base, then add the rest of the ingredients (Stir-fried zucchini, carrots, seasoned soybean sprouts, seasoned burdock) around the rice leaving an empty spot in the middle. In the middle place the fried egg. Add green onions, sesame seeds and sesame oil to garnish. Enjoy while warm.