Bibimbap with Acorn Jelly recipe - ingredients, nutrition and when to eat it
This rice bowl combines soft, springy acorn jelly with crisp vegetables and savory crushed roasted seaweed.
This rice bowl combines soft, springy acorn jelly with crisp vegetables and savory crushed roasted seaweed. It is perfect for lunch on a hot day or an easy, light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 485g serving): 499.6 kcal · protein 10.5g · carbohydrate 96.2g · fat 7.6g · sodium 910.4mg
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: If the acorn jelly is firm, soak it in warm water for about 1 minute before slicing, then drain it to soften the texture.
Tips: Drain the vegetables thoroughly so the rice does not become soggy.
Tips: Do not add all the gochujang at once. Start with half, mix, and add more to taste.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Acorn jelly — 150 g
- Cucumber — 0.3 pc
- Carrot — 0.3 pc
- Spinach — 1 handful
- Shredded roasted seaweed — 1 sheet
- Gochujang (Korean red chili paste) — 1 Tbsp
- Toasted sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 1 tsp