Mugwort and Tofu Bibimbap recipe - ingredients, nutrition and when to eat it
This bibimbap tops warm rice with fragrant mugwort and soft tofu, then brings it all together with gochujang.
This bibimbap tops warm rice with fragrant mugwort and soft tofu, then brings it all together with gochujang. The mugwort adds a fresh aroma, while the mild tofu makes it a lovely spring lunch.
Vegetables · 20 minutes to cook
Nutrition (per 389g serving): 512.5 kcal · protein 17.7g · carbohydrate 81.7g · fat 12.2g · sodium 702.9mg
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: Mugwort can lose its aroma if you blanch it too long, so keep it brief.
Tips: Add the gochujang a little at a time and adjust to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Mugwort — 50 g
- Tofu — 100 g
- Gochujang — 1 Tbsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Soy Sauce — 0.5 tsp