In Korean, “bibim” (비빔) means mixing various ingredients together while “bap” (밥) means “rice”. In this recipe, we’ll be making bibimbap with shirataki noodles by replacing the rice. It will be just as tasty I promise!
Shirataki noodles are a low carb, low calorie alternative to rice and traditional noodles (one serving only has 5 calories!). Its high in water content which helps your body stay hydrated and keeps you feeling full for longer. This recipe is beginner-friendly, requires minimal cooking and it can be completely customized for you to enjoy in any season.
What are Shirataki Noodles?
Shirataki noodles are Japanese noodles made from glucomannan (1), a type of fiber that comes from the root of konjac yam. It’s often referred to as konjac noodles, the devil’s tongue yam or elephant yam. The word “shirataki” means “white waterfall” which describes the noodles white translucent appearance. Shirataki noodles are high-fiber and gluten-free with only 6 grams of carbs. It’s gained popularity over the years for being keto-friendly.
Korean Bibimbap Sauce (Gochujang)
Gochujang is a spicy and sweet Korean sauce made of a blend of chilies, glutinous rice, salt, and fermented soybeans (2). You can make your own gochujang sauce at home or get it from a local korean store. Take a look at the labels, I found “bibimbap sauce” for $6 and gochujang in the next aisle for half the price. They’re the same!
Dolsot is a stone bowl that’s heated up. Traditionally, rice is cooked inside the stone bowl so that rice around the edges of the bowl are crisp. When the rice is done cooking, vegetables are piled on top along with a raw egg. If you are using shirataki noodles, you can soak the noodles as instructed on the packaging then cooked a heated stone bowl. All ingredients are mixed together just before you eat it. Normally, the heat of the stone bowl will cook the egg and everything else.
What Vegetables are Traditionally Used in Bibimbap?
Bibimbap typically has a variety of cooked vegetables. Simply add sautéed vegetables and mix. In this recipe I used spinach, bean sprouts, carrots, cucumbers, enoki mushrooms sautéed in a little sesame oil and low-sodium soy sauce. Sprinkle some roasted sesame seeds on top and you’re done! You can add in other vegetables like green onion, tofu, zucchini, homemade kimchi etc.
Bibimbap with Shirataki Noodles Recipe – Healthy & Easy
A Korean-inspired dish that’s simple, healthy, and super easy to customize. You can choose to double up on ingredients and turn this into a meal prep.
Servings: 2, Prep time: 10 minutes, Cook time: 10 minutes
- 1 pkg shirataki noodles
- 2 tbsp gochujang (Korean red hot pepper paste)
- 200g ground beef/chicken/turkey
- 1 cup spinach
- shredded carrots, shredded
- shredded cucumbers, shredded
- bean sprouts
- enoki mushrooms
- 2 sunny side up eggs
- Top with roasted sesame seeds
- Prepare the shirataki noodles as instructed on the package.
- Cook ground meat at medium high heat until fully cooked. Optional – season with salt, ground pepper, garlic powder and onion powder.
- On medium high heat, cook spinach, carrots, cucumbers, bean sprouts, enoki muscles separately on pan for 30 seconds each. Remove from heat.
- Cook sunny side up eggs.
- Add shirataki noodles to a bowl. Top with cooked vegetables, ground meat, sunny side up egg and roasted sesame seeds.
Substitute shirataki noodles with shirataki rice or zucchini noodles to keep this recipe low in carbs.
Nutrition: Bibimbap with Shirataki Noodles
This Korean-inspired meal is super easy to make as a meal prep if you have a surplus of leftover vegetables to use. The sauce is quite tasty and also be enjoyed in a kimchi stir-fry. If you like recipes that take under 20 minutes to make, give some of my other recipes a try!