Doenjang Black Bean and Butternut Squash Bibimbap offers a modern twist on a classic Korean dish. The earthy flavors of doenjang (fermented soybean paste) meld with the sweetness of roasted butternut squash and the mild nuttiness of black beans. Topped with a perilla lime drizzle, the dish achieves a perfect balance of tangy and savory notes. Perilla leaves, known for their unique aroma and taste, enhance the freshness of the dish, while a lime drizzle provides a zesty finish. This bibimbap is not only visually appealing with its vibrant colors but also rich in nutrients. It’s a favorite for those seeking a hearty, vegetarian-friendly meal that is both satisfying and flavorful.
Doenjang Black Bean and Butternut Squash Bibimbap with Perilla Lime Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Butternut squash – 2 Cups
- Black Beans – 1 Cups
- rice – 3 Cups
- Doenjang – 2 Tbsp
- Perilla Leaves – 10 Piece
- Lime – 1 Piece
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 3 Cloves
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
51 Grams
Carbohydrates
8 Grams
Dietary Fiber
10 Grams
Protein
780 Mg
Sodium
25 Mg
Vitamin C
Directions
Step 1
Preheat your oven to 400°F. Peel and cube the butternut squash. Spread on a baking tray and roast for 20 minutes until tender.
Step 2
Cook the rice according to package instructions. Once cooked, set aside to cool slightly.
Step 3
In a pan, heat sesame oil over medium heat.
Step 4
Add minced garlic and ginger, sautéing for 2 minutes.
Step 5
Add black beans and doenjang to the pan. Stir well to combine and let simmer for 5 minutes.
Step 6
In a small bowl, mix soy sauce and juice of lime. Finely chop perilla leaves and add to the mixture for drizzle.
Step 7
Assemble bibimbap by layering rice, roasted squash, and black bean mix in bowls. Drizzle with perilla lime sauce before serving.
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