Doenjang Carrot Noodle Bibimbap

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Doenjang Carrot Noodle Bibimbap is a delightful fusion of traditional Korean flavors and modern culinary trends. This dish features carrot noodles as a base, which adds a vibrant color and a subtle sweetness. The star of the dish is the rich, savory doenjang, a fermented soybean paste that provides a deep umami flavor. Accompanied by an assortment of fresh vegetables and a perfectly fried egg, this bibimbap offers a balanced mix of textures and flavors. It’s a healthier, gluten-free alternative to rice-based bibimbap, making it a favorite among health-conscious food lovers. With its colorful presentation and complex taste, this dish is both a feast for the eyes and the palate.

Ingredients

Serving Size:

Carrot – 3 Cups
Doenjang – 4 Tbsp
Spinach – 2 Cups
Zucchini – 1 Piece
Onion – 1 Piece
Garlic – 3 Cloves
Egg – 4 Piece
Sesame Oil – 2 Tbsp
Soy Sauce – 2 Tbsp
Sesame Seeds – 1 Tbsp

Nutrition

Per Serving

350 Kcal

Calories

18 Grams

Total Fat

3 Grams

Saturated Fat

210 Mg

Cholesterol

720 Mg

Sodium

5 Grams

Dietary Fiber

9 Grams

Sugars

14 Grams

Protein

Directions

Step 1

Peel the carrots and use a spiralizer to create noodles. Set aside.

Step 2

Heat sesame oil in a pan over medium heat. Add minced garlic and sliced onion, sauté until translucent.

Step 3

Add sliced zucchini and spinach to the pan. Cook for 5 minutes until vegetables are tender.

Step 4

Stir in doenjang and soy sauce. Mix well and cook for an additional 2 minutes.

Step 5

In a separate pan, fry eggs sunny-side up. Set aside.

Step 6

In a large bowl, arrange carrot noodles, cooked vegetables, and top with a fried egg. Sprinkle with sesame seeds before serving.

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Doenjang Carrot Noodle Bibimbap

Categories :

Ingredients

Nutrition