Gochujang and Anchovy Bibimbap recipe - ingredients, nutrition and when to eat it
This comforting Korean rice bowl is served with warm rice, gochujang, stir-fried tiny anchovies, and seasoned vegetables, all mixed together before eating.
This comforting Korean rice bowl is served with warm rice, gochujang, stir-fried tiny anchovies, and seasoned vegetables, all mixed together before eating. Sweet, spicy gochujang pairs with the anchovies’ salty umami and the vegetables’ fresh texture. It’s a filling, easy option for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 305g serving): 506.3 kcal · protein 17.6g · carbohydrate 78.3g · fat 12.3g · sodium 676.2mg
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: If the tiny anchovies are already seasoned for stir-frying, add the gochujang a little at a time to taste.
Tips: Arrange the ingredients in separate sections over the rice for a colorful bowl, then mix just before eating to enjoy the vegetables’ texture.
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Ingredients (1 serving)
- Rice — 1 bowl
- Dried anchovies for stir-frying — 15 g
- Gochujang — 1 Tbsp
- Spinach — 30 g
- Carrot — 20 g
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp