Dried Radish Greens and Cheonggukjang Bibimbap (rice with fermented soybean paste and greens) recipe - ingredients, nutrition and when to eat it
This hearty bowl combines rice with savory cheonggukjang, tender-cooked dried radish greens, and seasoned vegetables.
This hearty bowl combines rice with savory cheonggukjang, tender-cooked dried radish greens, and seasoned vegetables. The deep flavor of doenjang and the mild aroma of the greens come together for a satisfying lunch or dinner.
Rice bowls · 30 minutes to cook
Tips: Cheonggukjang can develop a stronger aroma if cooked too long, so add the greens and simmer briefly over low heat.
Tips: Don’t squeeze the greens too firmly; leaving a little moisture helps keep them tender.
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Ingredients (1 serving)
- Rice — 1 bowl
- Cheonggukjang (fermented soybean paste) — 2 Tbsp
- Cooked dried radish greens — 0.7 cup
- Doenjang (Korean soybean paste) — 1 tsp
- Dashi stock — 0.5 cup
- Zucchini — 0.3 pc
- Carrot — 0.2 pc
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Green onion — 0.1 stalk