Kimchi and Minari Bibimbap (Korean Water Parsley Rice Bowl) recipe - ingredients, nutrition and when to eat it
A bowl of rice topped with well-fermented kimchi and fragrant minari, then mixed with a gochujang sauce.
A bowl of rice topped with well-fermented kimchi and fragrant minari, then mixed with a gochujang sauce. The tangy kimchi and fresh aroma of minari go well together, making it an easy lunch or dinner.
Rice bowls · 10 minutes to cook
Nutrition (per 386g serving): 508 kcal · protein 15.7g · carbohydrate 81.3g · fat 11.9g · sodium 908.9mg
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: Start with just a little kimchi juice and mix, then adjust the seasoning so the rice doesn’t get soggy.
Tips: Add the minari raw on top of the rice to preserve its fresh aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 0.5 cup
- Minari (Korean water parsley) — 0.5 handful
- Gochujang (Korean chili paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Egg — 1 pc