Kimchi and Bean Sprout Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl of bibimbap is topped with stir-fried kimchi, crunchy bean sprouts, and egg, then mixed together before eating.
This bowl of bibimbap is topped with stir-fried kimchi, crunchy bean sprouts, and egg, then mixed together before eating. The tangy, spicy kimchi pairs well with the rich egg, making it a nice choice for lunch or a simple dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 433g serving): 548.2 kcal · protein 18.3g · carbohydrate 75.5g · fat 17.4g · sodium 512.8mg
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 bean sprouts, remove the lid and let them cool slightly to keep them crunchy.
Tips: If the kimchi is salty or very sour, add a little water while stir-frying to mellow the flavor.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 80 g
- Bean sprouts — 80 g
- Egg — 1 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp