Spring Cabbage Geotjeori Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl is made by mixing freshly dressed spring cabbage with rice and a fried egg.
This bowl is made by mixing freshly dressed spring cabbage with rice and a fried egg. Crisp, fresh spring cabbage goes well with nutty sesame oil and a soft yolk. It's an easy meal to put together for lunch or dinner in spring.
Rice bowls · 15 minutes to cook
Nutrition (per 386.8g serving): 514.5 kcal · protein 15g · carbohydrate 77.5g · fat 14.8g · sodium 522.8mg
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: Dress the spring cabbage just before serving, since it wilts if it sits in the seasoning too long.
Tips: Leave the yolk a little runny for a rich, silky texture when you mix it into the rice.
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Ingredients (1 serving)
- Rice — 1 bowl
- Spring cabbage — 100 g
- Egg — 1 pc
- Gochujang — 0.5 Tbsp
- Soy sauce — 0.5 tsp
- Vinegar — 0.5 tsp
- Sugar — 0.3 tsp
- Minced garlic — 0.3 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp