Kimchi and Fiddlehead Bibimbap recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by topping rice with fragrant fiddleheads and tangy kimchi, then mixing it all together with sesame oil.
This one-bowl dish is made by topping rice with fragrant fiddleheads and tangy kimchi, then mixing it all together with sesame oil. The fresh aroma of spring greens pairs well with the crisp kimchi, making it a good choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 346g serving): 420.9 kcal · protein 9.3g · carbohydrate 77.8g · fat 7.1g · sodium 555mg
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: Adjust the blanching time for the thickness of the fiddleheads, and avoid overcooking them to preserve their aroma and texture.
Tips: If the kimchi is very juicy, squeeze it lightly before chopping so the rice doesn't turn mushy.
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Ingredients (1 serving)
- Rice — 1 bowl
- Angelica Shoots — 60 g
- Napa Cabbage Kimchi — 0.4 cup
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Gochujang (Korean Chili Paste) — 0.5 Tbsp