Korean Microwaved Bibimbap Bowl

Ingredients

- 1 cup rice
- 1 sheet seaweed, cut into strips
- 1/4 cup pickled radish, thinly sliced
- 1/2 cup baby spinach
- 1/2 cup carrots, julienned
- 3/4 cup pre-cooked bulgogi
- 1/2 cup fish cake, sliced
- 1/2 cup kimchi, roughly chopped
- 1/2 block tofu, diced
- 1/2 cup mixed vegetables (e.g., broccoli, bell peppers), chopped

Instructions

1. Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- Place the rinsed rice in a microwave-safe bowl, add 1 1/2 cups of water, cover loosely, and microwave on high (100% power) for PT10M (10 minutes).
- Let it rest, covered, for PT5M (5 minutes) once done.

2. Cook Spinach and Carrots:
- In a separate microwave-safe dish, add baby spinach and carrots with a tablespoon of water.
- Cover and microwave on high for PT2M (2 minutes) until tender. Drain any excess liquid.

3. Heat the Bulgogi and Fish Cake:
- Place the pre-cooked bulgogi in a microwave-safe dish and heat on high for PT1M30S (1 minute and 30 seconds).
- In the same dish, add the fish cake and heat for an additional PT1M (1 minute).

4. Prepare Tofu & Vegetables:
- Place diced tofu and mixed vegetables in a microwave-safe dish. Cover and microwave for PT3M (3 minutes) or until the vegetables are tender and tofu is warmed.

5. Assemble the Bibimbap Bowl:
- In a large bowl, place the cooked rice as the base.
- Arrange the spinach, carrots, pickled radish, kimchi, bulgogi, fish cake, and mixed vegetables around the edges.
- Add tofu cubes on top, and place seaweed strips over the arrangement.

6. Finish & Serve:
- Drizzle with sesame oil or soy sauce if desired.
- Serve immediately, mixing all ingredients together just before eating to enjoy the full flavors.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT15M
15 minutes

Total Time

PT25M
25 minutes

Type of Dish

Lunch

Keywords

Bibimbap, Korean Lunch, Microwave Cooking, Quick Meals, Easy Lunch, Rice Bowl, Tofu Dish, Vegan Option, Asian Cuisine, Healthy Lunch

Recipe Yield

Serves 4 Adults

Calories

Total: 1,200 calories (approx. 300 calories per serving)

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