Bean Sprout Bulgogi Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of rice topped with spicy stir-fried bulgogi and crunchy bean sprouts, then mixed together.
A bowl of rice topped with spicy stir-fried bulgogi and crunchy bean sprouts, then mixed together. The bold kick of gochujang pairs with fragrant sesame oil, making it a hearty choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 509g serving): 703.5 kcal · protein 36.8g · carbohydrate 85.3g · fat 21.9g · sodium 911mg
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: For crisp bean sprouts, stir-fry them briefly without covering the pan.
Tips: Gochujang varies in saltiness and heat. Start with a little less sauce, then adjust to taste.
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Ingredients (1 serving)
- White rice — 1 bowl
- Pork shoulder — 120 g
- Bean sprouts — 1 handful
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 0.5 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp