Mixed Vegetables with Rice – Bibimbap

(비빔밥) This version of bibimbap omits all animal ingredients, and the five “hot” vegetables.

Ingredients

Per Serving

1

cup

steamed white rice — (Korean, Japanese, or other short-grain variety)

Doragi Namul

2

ounces

dried pre-cut doragi — (Bellflower root)

1/4

teaspoon

kkaesoogeum — (sesame salt)

1/4

teaspoon

sesame oil

Gosari Namul — (Brakken/Fernbrake/Fern Sprouts)

2

ounces

or 1 ounce fern sprouts — (liquid packed) (dried)

1/2

teaspoon

Soy Sauce

1/4

teaspoon

mulyeot — (malt syrup)

1/4

teaspoon

kkaesoogeum — (sesame salt)

1/2

teaspoon

Sesame Oil

Ssukgat Namul 쑥갓

2

ounces

ssukgat * — (garland chrysanthemums/Crown Daisy )

1

dash

salt

1

dash

sesame oil

Danggeun Bokkeum — (Shredded and sauteed carrot)

2

ounces

carrot

1/4

teaspoon

brown sugar

1

dash

sesame oil

1/4

teaspoon

soy sauce

1/4

teaspoon

water

* Substitute fresh spinach

Procedure

Doragi Namul

Soak dried doragi for one hour in cold water.

Rinse soaked doragi in cold water, then drain.

Place into a pot of boiling water and cook for ten to twenty minutes, until slightly softened.

Drain and rinse in cold water.

Place oil into a pan over medium to high heat, heat for thirty seconds.

Add doragi and stir fry three to four minutes.

Remove from heat, add kaesoogeum and toss, drizzle with sesame oil and toss again, let cool.

Gosari Namul

For dried fern sprouts, completely cover with water and soak for 1 hour.

Drain fern sprouts and press out any excess liquid.

Mix all ingredients well and let stand about 15 minutes.

Heat a pan over medium high heat, add seasoned fern sprouts, and stir fry for three minutes

Ssukgat Namul or Spinach

Rinse the Ssugkat in cold water.

Bring a small pot of water to a full boil.

Dipp the Ssukgat into the boiling water just long enough to begin wilting (30 seconds or less).

Remove from heat and rinse immediately in cold water.

Gently press to remove excess moisture.

Add sesame oil and salt and gently mix.

Danggeun Bokkeum

Wash carrot in cold water and peel if needed.

Fine shred the carrot.

Mix all seasoning ingredients in a small bowl.

Very lightly oil a cooking pan and heat over medium high heat.

Add shredded carrot to pan and stir fry about 30 seconds.

Add the seasoning mix and saute about 30 seconds to one minute.

Remove from heat and let cool.

Serve

Arrange the prepared vegetables in alternating colors either on top of a serving of rice, or in a separate bowl and serve with gochujang paste.

Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: Entire recipe (15.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

573.63

Calories From Fat (10%)

58.02

Calories From Protein (6%)

32.08

Calories From Carbohydrates (84%)

483.52

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 6.69g

10%

Saturated Fat 0.85g

4%

Monounsaturated Fat 2.13g

Polyunsaturated Fat 2.38g

Trans Fatty Acids 0g

Cholesterol 0mg

0%

Sodium 956.92mg

40%

Potassium 729.41mg

21%

Total Carbohydrates 120.8g

40%

Fiber 10.42g

42%

Sugar 5.3g

Sugar Alcohols 0g

Net Carbohydrates 110.39g

Protein 9.74g

19%

Vitamin A 11523.36IU

230%

Vitamin C 202.7mg

338%

Calcium 134.57mg

13%

Iron 9.73mg

54%

Vitamin E 1.39mg

14%

Vitamin D 0IU

0%

Thiamin 0.51mg

34%

Riboflavin 0.56mg

33%

Niacin 12.88mg

64%

Vitamin B6 0.3mg

15%

Folate 231.63mcg

58%

Vitamin B12 0mcg

0%

Pantothenic Acid 1.04mg

10%

Vitamin K 149.77mcg

187%

Phosphorus 330.66mg

33%

Magnesium 67.81mg

17%

Zinc 1.67mg

11%

Copper 0.47mg

23%

Manganese 1.35mg

67%

Selenium 14.44mcg

21%

Alcohol 0g

Caffeine 0mg

Water 233.84g

0%

MyPoints 16.04

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