Spring Cabbage Bibimbap recipe - ingredients, nutrition and when to eat it
Spring Cabbage Bibimbap is a springtime rice bowl topped with blanched or lightly stir-fried spring cabbage and mixed with gochujang and sesame oil.
Spring Cabbage Bibimbap is a springtime rice bowl topped with blanched or lightly stir-fried spring cabbage and mixed with gochujang and sesame oil. The cabbage's crisp, sweet flavor pairs with the spicy gochujang, making it a satisfying lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 338g serving): 428.6 kcal · protein 9.3g · carbohydrate 79.5g · fat 7.5g · sodium 602.1mg
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: Squeeze the blanched spring cabbage well so it doesn't make the rice soggy.
Tips: Add gochujang a little at a time and adjust to taste instead of adding a lot at once.
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Ingredients (1 serving)
- White rice — 1 bowl
- Spring cabbage — 100 g
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Soy sauce — 0.5 tsp