Fiddlehead Fern and Fried Egg Bibimbap recipe - ingredients, nutrition and when to eat it
Top rice with spring fiddlehead ferns and a savory fried egg, then mix it all together with gochujang.
Top rice with spring fiddlehead ferns and a savory fried egg, then mix it all together with gochujang. The fresh aroma of the greens makes this a lovely choice for lunch or dinner in spring.
Rice bowls · 20 minutes to cook
Nutrition (per 360g serving): 530.4 kcal · protein 15.5g · carbohydrate 79g · fat 15.7g · sodium 517.4mg
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: Squeeze the water well from the fiddlehead ferns after blanching so the rice doesn’t turn soggy.
Tips: Add the gochujang little by little instead of all at once to let the ferns’ flavor shine.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fatsia shoots — 70 g
- Egg — 1 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp