Kongnamul Bibimbap: Quick Microwave Bibimbap with Soybean Sprouts
279kcal
Ingredients
- 100 g soybean sprouts (or mung bean sprouts)
- 1 bowl cooked rice
- 1 egg
Kongnamul Bibimbap Yangnyeomjang (Sauce)
- 2.5 tbsp soy sauce
- 0.5 tbsp plum syrup (you can skip, or honey or sugar as an alternative. If you use sugar, use way less than 0.5 tsp)
- 0.5 tbsp gochugaru (Korean chili flakes)
- 1/2 tsp minced garlic
- 1 tbsp sesame oil
- 1 tbsp chopped green onion
- 1/2 tbsp toasted sesame seeds
Equipment
- 1 smal bowl (for mixing the sauce)
- 1 Spoon
Method
Steam the sprouts with rice
- Put cooked rice and soybean sprouts in a microwave-safe bowl. Cover with plastic wrap and poke a few holes, or simply place a lid loosely on top.1 bowl cooked rice, 100 g soybean sprouts
- Microwave for 5 minutes if using soybean sprouts. If using mung bean sprouts, cook for 3 minutes, checking at 2 minutes 30 seconds to prevent burning.
Make the Bibimbap sauce
- In a small bowl, mix soy sauce, plum extract, gochugaru, minced garlic, sesame oil, chopped green onion, and sesame seeds to make a savory soy-based sauce.2.5 tbsp soy sauce, 0.5 tbsp plum syrup, 0.5 tbsp gochugaru, 1/2 tsp minced garlic, 1 tbsp sesame oil, 1 tbsp chopped green onion, 1/2 tbsp toasted sesame seeds
Cook the egg
- Heat a bit of oil in a frying pan and fry the egg to your preference (sunny-side up works best).1 egg
Assemble
- Place the fried egg and soy sauce mixture over the steamed sprout rice.
Mix and enjoy
- Stir well and enjoy your delicious Soybean Sprout Bibimbap! (Wrap it with roasted seaweed for extra flavor!)
Nutrition
Serving1personCalories279kcalCarbohydrates16gProtein14gFat19gSaturated Fat4gPolyunsaturated Fat7gMonounsaturated Fat7gTrans Fat0.02gCholesterol164mgSodium2737mgPotassium417mgFiber4gSugar5gVitamin A1466IUVitamin C14mgCalcium64mgIron4mg