Bibimbap with Angelica Shoots recipe - ingredients, nutrition and when to eat it
This springtime rice bowl brings together the pleasantly bitter flavor and fresh aroma of angelica shoots with rice, egg, and seasoned greens.
This springtime rice bowl brings together the pleasantly bitter flavor and fresh aroma of angelica shoots with rice, egg, and seasoned greens. It is lovely for lunch or a light dinner, and you can use less gochujang for a milder taste.
Rice bowls · 25 minutes to cook
Nutrition (per 443g serving): 560.6 kcal · protein 17.9g · carbohydrate 83.2g · fat 16.1g · sodium 1029.8mg
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: Boiling angelica shoots for too long weakens their aroma and texture, so blanch them only until the stems are tender.
Tips: Squeeze out the angelica shoots thoroughly so the rice does not become soggy.
Tips: Rather than adding a lot of gochujang at once, mix it in half a tablespoon at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Aralia shoots — 1 handful
- Egg — 1 pc
- Soybean sprouts — 0.5 cup
- Carrot — 0.3 pc
- Garlic — 0.5 tsp
- Gochujang (Korean red chili paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.3 tsp
- Cooking oil — 1 tsp