Kimchi and Bean Sprout Gukbap recipe - ingredients, nutrition and when to eat it
This gukbap combines the tangy, spicy flavor of kimchi with the crispness of bean sprouts.
This gukbap combines the tangy, spicy flavor of kimchi with the crispness of bean sprouts. With rice and an egg in the same bowl, it's a satisfying choice for a busy breakfast or a hearty lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 833g serving): 497.3 kcal · protein 23.3g · carbohydrate 79.5g · fat 8.6g · sodium 855.3mg
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: Cook the bean sprouts with the lid on for a clean, fresh aroma.
Tips: Add 1 tablespoon of kimchi juice for a deeper color and richer flavor.
Tips: Rice can make the broth thick if simmered too long, so add it at the end.
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Ingredients (1 serving)
- Water — 400 ml
- Dried kelp — 5 g
- Dried anchovies — 8 g
- Napa cabbage kimchi — 60 g
- Soybean sprouts — 80 g
- Cooked rice — 210 g
- Egg — 1 pc
- Green onion — 10 g
- Garlic — 1 tsp
- Korean red pepper flakes — 1 tsp
- Sesame oil — 0.5 tsp
- Salt — 0.3 tsp