Kongnamul Bibimbap (soybean sprout rice bowl) recipe - ingredients, nutrition and when to eat it
This simple rice bowl combines rice and soybean sprouts with a soy sauce dressing.
This simple rice bowl combines rice and soybean sprouts with a soy sauce dressing. The crisp sprouts pair with nutty sesame oil and a savory, salty dressing, making it an easy choice for lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 345.5g serving): 422.9 kcal · protein 12.4g · carbohydrate 72.1g · fat 8.2g · sodium 1203mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soybean sprouts release moisture, so use a little less water than usual when cooking the rice in a rice cooker.
Tips: Add the dressing a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked Rice — 1 bowl
- Soybean Sprouts — 100 g
- Soy Sauce — 1 Tbsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Green Onion — 10 g
- Minced Garlic — 0.5 tsp