Balloon Flower Root Bibimbap recipe - ingredients, nutrition and when to eat it
This one-bowl rice dish combines the pleasantly bitter flavor of balloon flower root with assorted vegetables and gochujang.
This one-bowl rice dish combines the pleasantly bitter flavor of balloon flower root with assorted vegetables and gochujang. It’s a good choice for lunch or dinner when you want a satisfying meal without meat and a fresh-tasting finish.
Rice bowls · 25 minutes to cook
Nutrition (per 435g serving): 590.9 kcal · protein 19.3g · carbohydrate 95.2g · fat 13.9g · sodium 1320.3mg
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: After soaking the balloon flower root, gently rub it with coarse salt and rinse it to soften its bitter flavor.
Tips: Squeeze the vegetables thoroughly so the rice doesn’t become soggy.
Tips: Rather than adding a lot of gochujang at once, start with half and add more to taste.
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Ingredients (1 serving)
- Rice — 210 g
- Dried balloon flower root — 15 g
- Spinach — 30 g
- Carrot — 30 g
- Bean sprouts — 40 g
- Onion — 20 g
- Egg — 1 pc
- Gochujang — 1.5 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 0.5 tsp
- Salt — 0.2 tsp