Soybean Pulp Bibimbap recipe - ingredients, nutrition and when to eat it
This homestyle bowl combines savory soybean pulp, seasoned vegetables, and warm rice tossed with a flavorful sauce.
This homestyle bowl combines savory soybean pulp, seasoned vegetables, and warm rice tossed with a flavorful sauce. The soft soybean pulp pairs nicely with the crisp vegetables, making it an easy choice for lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 440g serving): 495.5 kcal · protein 17g · carbohydrate 81.6g · fat 10.8g · sodium 496.1mg
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: Soybean pulp holds a lot of moisture, so add it to the rice in portions rather than all at once to keep the bibimbap from getting soggy.
Tips: Add the sauce a little at a time and adjust to taste.
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Ingredients (1 serving)
- White rice — 1 bowl
- Crushed soybean pulp — 100 g
- Soybean sprouts — 50 g
- Spinach — 40 g
- Carrot — 20 g
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 0.3 tsp