Spring Greens Bibimbap recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines fragrant spring greens and warm rice with an egg, all mixed with gochujang sauce.
This one-bowl dish combines fragrant spring greens and warm rice with an egg, all mixed with gochujang sauce. The fresh aroma of the greens pairs beautifully with the savory flavor of gochujang, making it perfect for a spring lunch or light dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 403g serving): 518.4 kcal · protein 16.7g · carbohydrate 84.3g · fat 11.9g · sodium 1253.7mg
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: After blanching the greens, do not squeeze them too hard so they retain their aroma and texture.
Tips: Add gochujang gradually while mixing rather than adding a lot at once, so it is easier to adjust the seasoning.
Tips: When the egg yolk blends into the rice and sauce, it becomes smooth and easy to mix without needing much extra sauce.
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Ingredients (1 serving)
- Rice (white rice) — 210 g
- Chamnamul (Korean aster greens) — 50 g
- Minari (water dropwort) — 30 g
- Carrot — 30 g
- Egg — 1 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 pc
- Salt — 0.5 tsp