Cheonggukjang Barley Bibimbap (fermented soybean paste and barley rice bowl) recipe - ingredients, nutrition and when to eat it
A hearty bowl of barley rice topped with savory cheonggukjang, assorted seasoned greens, and vegetables, then mixed together.
A hearty bowl of barley rice topped with savory cheonggukjang, assorted seasoned greens, and vegetables, then mixed together. The bold aroma of cheonggukjang pairs with crisp vegetables and chewy barley. It makes a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 434g serving): 509.8 kcal · protein 14.7g · carbohydrate 92.9g · fat 9.4g · sodium 289mg
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: Cheonggukjang can develop a stronger aroma if simmered too long, so warm it briefly over low heat.
Tips: Drain the vegetables well so the rice doesn’t get soggy and everything mixes evenly.
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Ingredients (1 serving)
- Cooked barley — 0.8 cup
- Cheonggukjang (fermented soybean paste) — 2 Tbsp
- White rice — 0.5 bowl
- Spinach — 0.5 handful
- Bean sprouts — 0.5 handful
- Korean zucchini — 0.3 pc
- Carrot — 0.2 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Gochujang (Korean chili paste) — 1 tsp