Skip to main content

The Problem with Bibimbap - 835 calories

Poor Man's Bibimbap
_____________________________________


Korean food is awesome. There is a balance between sweet, salty and spicy with seductive toasted sesame overtones that is perfection. Hospitality at Korean restaurants is phenomenal - the complimentary banchan (complimentary side dishes) can be a meal unto themselves. Korean BBQ meats (kalbi, bulgogi) usually get the spot light. One of my favorite dishes is bibimbap - a mix of white rice, bbq meat, various vegetables and a glorious spicy, sweet, smoky sauce!

Of course, what makes this dish great is also its downfall - the sauce. I had no idea that a paltry 70 grams of sauce would end up being 288 calories. TWO HUNDRED EIGHTY EIGHT - holy cow! When I did a break down of the sauce ingredients it was the sesame oil that broke the bank pushing this sauce to 4.12 calories per GRAM! At least it was delicious and filling, I was on a Feast Day, and my workout earlier that week was intense. So yeah I earned this.

Poor Man's Bibimbap: 835 calories

Ingredients:

  • 250 g Jasmine rice, cooked (256 calories)
  • 148 g Spicy Pork, cooked (268 calories)
  • 75 g cucumber, julienne (23 calories)
  • 70 g Sauce (288 calories)
For the Spicy Pork

For the sauce:
  • 2 T rice vinegar (20 calories)
  • 4 T sesame oil (481 calories)
  • 4 T Korean Chili Paste, gochujang (160 calories)
  • 2 T sugar (98 calories)

 

Instructions:

  • Marinate the pork for at least one hour but overnight is best
  • Combine all ingredients for the sauce and set aside
  • In a non stick skillet, sear the pork on both sides until the pork gets a nice dark color on it
  • Put all the ingredients into a big deep bowl and top with desired amount of sauce
  • Mix and enjoy

 

Notes:

  • If you cannot find presliced pork, you can just use cut up pork loin (or your favorite cut) and pound thin
  • The Bibigo sauce is wonderful. This is the best bottled marinade I have tried. It's a bit hard ot find but at the last Fancy Food Show the CJ One/ Bibigo rep said that they did get distribution through Target (in the US). This sauce is definitely worth the hunt. The Bulgogi sauce is great too.

Comments

Popular posts from this blog

Vietnamese Caramelized Shrimp Bowl (Tom Rim): 230 calories

One of my favorite dishes is caramelized pork belly and shrimp. Well since I'm back on the restricted calorie wagon (1350 per day). I decided to make just caramelized shrimp! Instead of paring with rice as usual I used the left over sauce to coat shirataki noodles for a low calorie, low carb meal!

I entered the nutritionals into myfitnesspal under "Vietnamese Caramelized shrimp (Tom Rim)", brand is "KT Homemade". The whole recipe makes 773g. Macros: 1045 calories, 175g protein; 43g fat, 83g carbs, .

For portion above, I used 150g of Caramelized Shrimp (Tom Rim), 10 oz shirataki noodles, 2 oz romaine lettuce - 230 calories. Macros: 230 calories; 8g fat; 21g carbs; 35g protein.

The recipe couldn't be more simple, especially if you have a jar of premade caramelized sugar in your pantry. If not, just make it as you cook.

Notes:

This instructions assume you don't have caramelized sugar in your pantry like I do!Thai chili peppers are optional. It's more t…

Cracking the Calories: Hu Tieu (Vietnamese Clear Noodle Soup) - 250 Calories

Cracking the Calories: Hu Tieu
Vietnamese Clear Noodle Soup
__________________________________________
Noodle soups are a mainstay in Vietnamese cuisine. Pho (pronounced: fuh), both chicken and beef, takes the spotlight in popularity. But there are many, many other noodle soups that range from spicy (Bun Bo Hue) to sweet (Bun Rieu) to seafood based broths (Hu Tieu) that are also quite delicious.

I wanted to cook something light and refreshing for Mr. J's return from a long, hard week at a client site and Hu Tieu jumped out at me as the perfect fit. Also it didn't help that Wandering Chopsticks was taunting me with wonderful Retro Posts all week on her Facebook page and this was one of the dishes.

Traditionally, this dish is made with a light seafood broth, topped with pork (BBQ for Saigon Style or boiled for Nam Vang style), shrimp, sometimes, crab claws, and always with lots of vegetables (lettuce, Chinese celery, chives, etc). The noodles are usually wide and flat made of rice…

Easy Pastry Crust Recipe without a Food Processor

As a follow up to my Curry Minced Beef Pot Pie post. I thought I'd share how I got over my fear of pie dough.

As usual it starts with my food idol Kenji Lopez-Alt and his super simple recipe for an easy pie crust. The only catch was that he used a food processor and I don't have one. I had faith in Kenji's recipe development skills when he said that this was fool proof so I followed his step by step photo gallery and used the pictures to gauge if I was doing it right.

I figured that I could do this dough by hand since the first step was to create a paste with the butter and 3/4 of the flour. That's easy enough - that is if I had remembered to take the butter out of the freezer first. Fast forward 30 minutes with the butter at room temperature, a little elbow grease and voila - pie crust!

Instead of using the food processor, I simply smashed the butter into the flour and used the fork to scrap any dough/ butter off the wooden spoon. I was not gentle. I poked, prodded, …