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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 349.1
  • Total Fat: 2.3 g
  • Cholesterol: 111.0 mg
  • Sodium: 4,529.7 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 40.4 g

View full nutritional breakdown of Korean Bibimbap with Haddock calories by ingredient
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Korean Bibimbap with Haddock

Submitted by: L810SCOTT87
Korean Bibimbap with Haddock

Introduction

If you've never had Bibimbap go out to your local Korean restaurant and get some immediately. It's a delicious layering of rice, cooked veggies, marinated beef, and an egg - served with a flavorful broth that you pour over it at your table. I had some leftover haddock from the other night so I thought hey, why not try Bibimbap with fish? It totally works. If you've never had Bibimbap go out to your local Korean restaurant and get some immediately. It's a delicious layering of rice, cooked veggies, marinated beef, and an egg - served with a flavorful broth that you pour over it at your table. I had some leftover haddock from the other night so I thought hey, why not try Bibimbap with fish? It totally works.
Number of Servings: 1

Ingredients

    1/2 cup long grain white rice
    8 oz of haddock fillets (or any other sturdy, white fish), cut into 1-2 oz pieces
    6 baby carrots, julienned
    1 small red bell pepper, julienned
    1/4 of a small whit onion, cut into strips
    1/4 cup leeks, chopped
    1 celery stalk, chopped
    1/4 of a cucumber, julienned
    1 green onion, chopped
    Ginger root
    2 cloves of garlic
    3 cups chicken broth
    1/4 cup rice wine vinegar
    3 tbs low sodium soy sauce
    Sesame oil
    Black pepper

Directions

1) Cook rice according to package directions.
2) Prep and chop all of the veggies while you heat a large non-stick skillet over high heat. Add a small drizzle of sesame oil and 1 tbs vegetable oil.
3) Grate (with a micro-plane) 1/2 a tsp worth of ginger root and 1 garlic clove into the oil.
4) Add all veggies except for cucumber and green onions to the pan. Season with some pepper and 1 tbs of soy sauce. Cook until the veggies just start to get soft, but still have some crunch. Take out of pan, cover, and put aside.
5) Add chicken stock, vinegar, and remaining soy sauce to the pan and season with pepper.
6) Grate (with a micro-plane) 1 tsp worth of ginger root and 1 garlic clove into the liquid and stir. Taste for seasoning. You should really taste the vinegar, ginger, and garlic. Don't wuss out with your seasonings.
7) Add fish to the liquid and let liquid come to a boil. Once it boils, reduced heat and cover with a lid. Cook until fish is just cooked through (mine took about five minutes).
8) Grab a bowl, and fill the bottom of it with rice (about a 1/4 of a cup). Top rice with the veggies you took out of the pan. Then top with cucumber and green onion. Top veggies with a few pieces of fish.
9) Finally, grab a ladle and pour a few ladle-fulls of the cooking broth on top of your bowl.

And you can really use whatever veggies you have. I just happened to have these on hand. And I know, this meal is a little high in sodium - so if you're concerned about that you've been forewarned. But it really is super light and delicious. Heck I could even nix the rice and flake up the fish and eat it like a soup.

Number of Servings: 1

Recipe submitted by SparkPeople user L810SCOTT87.






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