Photo: Korea Ministry of Food and Drug Safety

Spring Greens Rice (Bom Namul-bap)

Name: Spring Greens Rice (Bom Namul-bap)
Cuisine: South Korea
Ingredients: 30 g Essential ingredients: brown rice (30g); 60 g non-glutinous rice (60g); 20 g crown daisy (ssukgat) (20g); 10 g wild chives (dallae) (10g); 5 g Tofu seasoning sauce: gochujang (Korean chili paste) (5g); 5 g doenjang (soybean paste) (5g); 60 g kelp broth (60g); 15 g tofu (15g)

봄나물밥

Rice · Boiled

RiceCourse

254kcal · per serving

2/5Spice

🌱 Vegan

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Recipe

Spring Greens Rice (Bom Namul-bap)

🌶 Spicy 2/5VeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

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Essential ingredients: brown rice필수재료 : 현미(30g)
30 g
non-glutinous rice멥쌀(60g)
60 g
crown daisy (ssukgat)쑥갓(20g)
20 g
wild chives (dallae)달래(10g)
10 g
Tofu seasoning sauce: gochujang (Korean chili paste)두부양념장 : 고추장(5g)
↔ No Tofu seasoning sauce: gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
5 g
doenjang (soybean paste)된장(5g)
↔ No doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
5 g
kelp broth다시마 육수(60g)
60 g
tofu두부(15g)
15 g

Nutrition per serving

254kcal

54.4gCarbs

6.6gProtein

1.2gFat

138.3mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the brown rice for about 1 hour and the non-glutinous rice for about 30 minutes, then mix them.
Separate the crown daisy and wild chives into stems and leaves and cut into 1cm lengths.
Put the stems of the crown daisy and wild chives in a pot with the soaked rice, adjust the water, bring to a boil over high heat, then reduce to medium-low heat and cook the rice for 15 minutes.
Reduce to low heat and let the rice steam.
Blend the tofu seasoning sauce ingredients, except the kelp broth, finely in a blender, then boil with the kelp broth and the reserved leaves of the greens in a pan to make the tofu sauce.
Serve the greens rice with the tofu sauce to finish.

💡 Tip•A sauce made by blending in tofu has far less sodium than store-bought bibim sauces.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.