Cheonggukjang and Doenjang Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice dish is topped with a thick, gently simmered sauce made with cheonggukjang and doenjang, then mixed with seasoned vegetables.
This rice dish is topped with a thick, gently simmered sauce made with cheonggukjang and doenjang, then mixed with seasoned vegetables. The rich, savory fermented bean paste goes well with the vegetables’ fresh texture. It makes a satisfying lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 530.5g serving): 461.8 kcal · protein 14.4g · carbohydrate 79.9g · fat 9g · sodium 1020.7mg
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: Simmer the sauce until thick so it doesn’t make the rice watery when served.
Tips: Cheonggukjang varies in saltiness and aroma, so add the doenjang a little at a time and adjust to taste.
Tips: Squeeze excess water from the vegetables before adding them so the rice doesn’t get soggy when mixed.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cheonggukjang (fermented soybean paste) — 1 Tbsp
- Doenjang (Korean soybean paste) — 1 Tbsp
- Korean zucchini — 0.3 pc
- Onion — 0.3 pc
- Bean sprouts — 0.5 handful
- Spinach — 0.5 handful
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 0.5 cup