Spring Greens and Barley Bibimbap recipe - ingredients, nutrition and when to eat it
This bowl of spring greens and barley bibimbap pairs chewy barley rice with fragrant spring greens and a savory sauce.
This bowl of spring greens and barley bibimbap pairs chewy barley rice with fragrant spring greens and a savory sauce. The fresh aroma of the greens goes well with the sweet heat of gochujang, making it a nice choice for lunch or a light dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 423.5g serving): 564.4 kcal · protein 15.3g · carbohydrate 107.1g · fat 9.1g · sodium 623.1mg
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: Avoid squeezing the greens too hard so they stay moist.
Tips: Add the gochujang a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked barley — 1 cup
- White rice — 0.5 cup
- Blanched aster — 0.5 handful
- Shepherd’s purse — 0.5 handful
- Bean sprouts — 0.5 handful
- Gochujang — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 tsp
- Salt — 0.1 tsp