Kimchi and Stir-Fried Anchovy Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl of warm rice is topped with stir-fried kimchi, savory stir-fried anchovies, and seasoned vegetables, then mixed together before eating.
This bowl of warm rice is topped with stir-fried kimchi, savory stir-fried anchovies, and seasoned vegetables, then mixed together before eating. Tangy, savory side dishes come together with the rice for an easy lunch or light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 353g serving): 503.3 kcal · protein 18.2g · carbohydrate 76.8g · fat 12.3g · sodium 709.2mg
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 kimchi is very sour, add a tiny bit more sugar while stir-frying to mellow the flavor.
Tips: The stir-fried anchovies are already seasoned, so mix everything first, taste, and then adjust the amount of gochujang.
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Ingredients (1 serving)
- Cooked white rice — 1 bowl
- Napa cabbage kimchi — 60 g
- Dried anchovies — 15 g
- Spinach — 30 g
- Carrot — 20 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Gochujang — 1 tsp
- Cooking oil — 1 tsp