Spring Cabbage Bulgogi Bibimbap recipe - ingredients, nutrition and when to eat it
A bowl of warm rice topped with sweetly stir-fried beef and crisp spring cabbage, ready to mix together.
A bowl of warm rice topped with sweetly stir-fried beef and crisp spring cabbage, ready to mix together. The savory, salty bulgogi pairs with a tangy, spicy sauce, making this a satisfying lunch or dinner from late winter through spring.
Rice bowls · 25 minutes to cook
Nutrition (per 488g serving): 629.9 kcal · protein 27.5g · carbohydrate 85.8g · fat 18.2g · sodium 1731.5mg
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: Shake the spring cabbage dry so it doesn’t make the rice watery.
Tips: Start with a little gochujang sauce, then add more to taste as you eat.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Lean beef — 100 g
- Bomdong cabbage — 70 g
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp