Mugwort and Doenjang Bibimbap recipe - ingredients, nutrition and when to eat it
This springtime rice bowl is made with rice topped with blanched mugwort and a doenjang sauce, then mixed together.
This springtime rice bowl is made with rice topped with blanched mugwort and a doenjang sauce, then mixed together. Mugwort’s fragrant aroma pairs with doenjang’s savory, pleasantly salty flavor. It’s a nice choice for a light lunch.
Rice bowls · 20 minutes to cook
Nutrition (per 303g serving): 412 kcal · protein 10.8g · carbohydrate 72.7g · fat 7.9g · sodium 929mg
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: Blanch the mugwort briefly, since cooking it too long can dull its aroma and color.
Tips: Doenjang varies in saltiness by brand. Mix in the sauce a little at a time and adjust to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 1 bowl
- Mugwort — 1 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Water — 1 Tbsp