Chamnamul and Tofu Bibimbap Lunchbox recipe - ingredients, nutrition and when to eat it
This bibimbap is made with chamnamul and tofu served over rice with a savory sauce.
This bibimbap is made with chamnamul and tofu served over rice with a savory sauce. The fresh aroma of chamnamul pairs beautifully with the soft tofu, making it a lovely spring lunchbox.
Lunchbox & quick meals · 15 minutes to cook
Nutrition (per 449g serving): 522.7 kcal · protein 21.9g · carbohydrate 75.9g · fat 14.1g · sodium 1224.4mg
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: When packing it for lunch, let the chamnamul and rice cool slightly to reduce condensation.
Tips: Drain the tofu well so it sits neatly on top of the rice.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Chamnamul (Korean wild greens) — 1 handful
- Tofu — 0.5 block
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.3 tsp
- Water — 1 Tbsp