Pickled Angelica Tree Shoots Bibimbap recipe - ingredients, nutrition and when to eat it
This springtime rice bowl is made by topping warm rice with pickled angelica tree shoots and egg, then mixing it together.
This springtime rice bowl is made by topping warm rice with pickled angelica tree shoots and egg, then mixing it together. The shoots’ pleasantly bitter aroma pairs with the pickles’ tangy, salty flavor. It’s a nice choice for a quick lunch.
Rice bowls · 10 minutes to cook
Tips: Save a little of the pickle brine and mix it in for extra tang.
Tips: If the pickles are quite salty, add a little more rice to balance the flavor.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Fiddlehead shoots — 30 g
- Pickled fiddlehead shoots — 35 g
- Egg — 1 pc
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp