Mushroom and Barley Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl of mushroom and barley bibimbap combines chewy shiitake and oyster mushrooms with nutty barley rice and seasoned vegetables.
This bowl of mushroom and barley bibimbap combines chewy shiitake and oyster mushrooms with nutty barley rice and seasoned vegetables. Add as much gochujang sauce as you like, and enjoy it for lunch or a light dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 391g serving): 478.3 kcal · protein 12.9g · carbohydrate 84.1g · fat 12.3g · sodium 801.5mg
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: Using pre-cooked barley shortens the prep time.
Tips: Instead of washing the mushrooms for a long time, wipe off any dirt with a damp paper towel to keep them from releasing too much water as they cook.
Tips: Start with just a little gochujang and add more as you eat, so you can enjoy the nutty flavors of each ingredient.
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 Barley — 0.7 cup
- White Rice — 0.3 bowl
- Shiitake Mushrooms — 2 pc
- Oyster Mushrooms — 0.5 handful
- Spinach — 0.5 handful
- Carrot — 0.3 pc
- Cooking Oil — 1 tsp
- Gochujang — 1 Tbsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Salt — 0.2 tsp