Gochujang Fish Cake Bibimbap recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with sweet and savory stir-fried fish cakes and vegetables, then mixed with a gochujang sauce.
This rice bowl is topped with sweet and savory stir-fried fish cakes and vegetables, then mixed with a gochujang sauce. Spicy sauce and chewy fish cakes make it a satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 447g serving): 666.5 kcal · protein 17.3g · carbohydrate 109.6g · fat 16.7g · sodium 1477.1mg
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: Rinse the fish cakes in hot water for about 10 seconds to remove a little of the oil for a lighter taste.
Tips: Avoid stir-frying the cabbage for too long so it stays crisp.
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Ingredients (1 serving)
- White rice — 1 bowl
- Fish cakes — 80 g
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Cabbage — 40 g
- Cooking oil — 1 tsp
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp