Photo: Korea Ministry of Food and Drug Safety

Sprout Bibimbap

Name: Sprout Bibimbap
Cuisine: South Korea
Ingredients: 100 g cooked rice; 20 g assorted sprouts; 2 g radish sprouts; 5 g celery; 5 g garland chrysanthemum (ssukgat); 15 g radish (for 5 servings); 15 g water; 50 g apple; 2.5 g sugar; 2 g sesame oil; 20 g ground beef (for 5 servings); 1.3 g minced garlic; 1.3 g ground sesame seeds; 2 g sesame oil; 2 g ground black pepper

새싹 비빔밥

Rice

RiceCourse

282kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Sprout Bibimbap

Not spicyNo porkGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cooked rice밥
100 g
assorted sprouts각종 새싹
20 g
radish sprouts무순
↔ No radish sprouts? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
2 g
celery샐러리
5 g
garland chrysanthemum (ssukgat)쑥갓
5 g
radish래디쉬(for 5 servings)
15 g
water물
15 g
apple사과
50 g
sugar설탕
2.5 g
sesame oil참기름
2 g
ground beef쇠고기다진것(for 5 servings)
20 g
minced garlic마늘다진것
1.3 g
ground sesame seeds깨소금
1.3 g
sesame oil참기름
2 g
ground black pepper후춧가루
2 g

Nutrition per serving

282kcal

50.6gCarbs

8.7gProtein

7.4gFat

318mgSodium

Steps

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

Wash the sprouts and radish sprouts and drain.
Peel the celery and slice it diagonally into 3cm pieces.
Cut the garland chrysanthemum into 3cm pieces and julienne the radish.
Season the ground beef with the meat marinade.
Add a small amount of cooking oil to a pan, stir-fry the seasoned beef, then add the measured sauce ingredients and stir-fry to make low-sodium stir-fried gochujang (Korean chili paste).
Place rice in a bowl, arrange the prepared sprouts and vegetables around it, and serve with the low-sodium stir-fried gochujang.

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.