Light Vegetable Bibimbap

Name: Light Vegetable Bibimbap
Prep time: 30 min
Yield: 2 servings
Cuisine: South Korea
Ingredients: 1 cup cooked white rice; 1/2 cup julienned cucumber; 1/2 cup shredded carrot; 1/2 cup blanched bean sprouts; 1 egg; 1 tsp sesame oil; 1 tsp gochujang (Korean chili paste); 1 tsp toasted sesame seeds

Korean mixed rice bowl with sautéed vegetables and a fried egg — adapted for CKD with smaller portions of high-potassium vegetables.

Prep time 30 min

Servings 2

Calories 380 kcal

CKD Moderate

Nutrition (per serving)

380

Calories

175mg

Phosphorus

175 / 800mg

420mg

Sodium

420 / 2000mg

380mg

Potassium

380 / 2000mg

CKD Tip

Skip mushrooms (very high in potassium) and use only 1/2 the usual gochujang to control sodium.

Ingredients

1 cup cooked white rice
1/2 cup julienned cucumber
1/2 cup shredded carrot
1/2 cup blanched bean sprouts
1 egg
1 tsp sesame oil
1 tsp gochujang (Korean chili paste)
1 tsp toasted sesame seeds

Low Sodium Plant Based

Cooking Steps

1
Cook rice and divide between 2 bowls.
2
Lightly sauté each vegetable separately with a drop of sesame oil.
3
Fry the egg sunny-side up.
4
Arrange vegetables and egg over rice.
5
Top with gochujang and sesame seeds. Mix before eating.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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