Vegetable and Doenjang Bibimbap recipe - ingredients, nutrition and when to eat it
This bibimbap is made with rice topped with seasonal greens and vegetables, then tossed with a savory doenjang sauce.
This bibimbap is made with rice topped with seasonal greens and vegetables, then tossed with a savory doenjang sauce. The fresh vegetables pair nicely with the salty, hearty doenjang, making it an easy choice for lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 354g serving): 428.4 kcal · protein 12.1g · carbohydrate 73.7g · fat 8.7g · sodium 789mg
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: Doenjang varies in saltiness by brand, so start with a little less and adjust to taste.
Tips: If seasonal greens are available, swap some of the spinach or carrot for blanched greens to bring out the flavors of the season.
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Ingredients (1 serving)
- Rice — 1 bowl
- Spinach — 40 g
- Soybean sprouts — 40 g
- Carrot — 25 g
- Doenjang — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.3 tsp
- Water — 1 Tbsp