Bibimbap with Young Radish Kimchi recipe - ingredients, nutrition and when to eat it
Bibimbap with Young Radish Kimchi is a bowl of rice topped with crisp, tangy young radish kimchi and an egg, then mixed with gochujang and sesame oil.
Bibimbap with Young Radish Kimchi is a bowl of rice topped with crisp, tangy young radish kimchi and an egg, then mixed with gochujang and sesame oil. It makes a great lunch on a hot day or an easy dinner, with the kimchi's refreshing bite and the nutty taste of sesame oil.
Vegetables · 10 minutes to cook
Nutrition (per 364.5g serving): 515.8 kcal · protein 15.3g · carbohydrate 78.8g · fat 13.8g · sodium 907.9mg
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: If the young radish kimchi is salty or quite sour, use a little less gochujang and taste as you mix.
Tips: Fry the egg sunny-side up so the soft yolk blends into the rice and sauce.
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Ingredients (1 serving)
- Rice — 1 bowl
- Young Radish Kimchi — 0.5 cup
- Egg — 1 pc
- Gochujang — 1 Tbsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Cooking Oil — 0.5 tsp