Spring Cabbage Doenjang Bibimbap recipe - ingredients, nutrition and when to eat it
This springtime bowl is made with rice topped with spring cabbage and a savory doenjang sauce, then mixed together.
This springtime bowl is made with rice topped with spring cabbage and a savory doenjang sauce, then mixed together. The crunchy leaves and nutty sesame oil make it mild and savory. It’s a good choice for a light lunch or a dinner with seasonal vegetables.
Rice bowls · 15 minutes to cook
Nutrition (per 333g serving): 407.4 kcal · protein 9.6g · carbohydrate 73.4g · fat 7.7g · sodium 442.3mg
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: Shake off the water from the spring cabbage well so the rice doesn’t get soggy.
Tips: The saltiness of doenjang varies by brand, so start with a small amount and add more to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Spring cabbage — 100 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 clove
- Scallions — 5 g