Beef and Fiddlehead Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of warm rice topped with spring fiddlehead shoots and beef, tossed with gochujang sauce.
A bowl of warm rice topped with spring fiddlehead shoots and beef, tossed with gochujang sauce. The fiddleheads’ pleasantly bitter, fragrant flavor pairs well with savory beef, making this a lovely spring lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 399g serving): 567.8 kcal · protein 21.8g · carbohydrate 80.2g · fat 16.5g · sodium 892.2mg
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 blanching the fiddleheads, gently squeeze out the water so the rice doesn’t get soggy.
Tips: Add the gochujang a little at a time to suit your taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Fiddlehead shoots — 80 g
- Lean beef — 70 g
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp