Dandelion Greens Bibimbap recipe - ingredients, nutrition and when to eat it
This springtime bowl is made with rice topped with blanched dandelion greens and gochujang sauce, then mixed together.
This springtime bowl is made with rice topped with blanched dandelion greens and gochujang sauce, then mixed together. The greens’ pleasantly bitter flavor pairs with nutty sesame oil and a sweet-spicy sauce. It makes a good lunch or light dinner when you want the vegetables to shine.
Vegetables · 20 minutes to cook
Tips: To keep the dandelion greens’ pleasantly bitter flavor, don’t blanch them for too long; adjust the time based on how thick the stems are.
Tips: Add the gochujang a little at a time to taste, rather than all at once, so the greens’ aroma comes through.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dandelion greens — 80 g
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Soy sauce — 0.5 tsp