Doenjang Chickpea and Arugula Bibimbap brings a unique twist to the classic Korean mixed rice dish. Originating from Korea, bibimbap is loved for its vibrant colors and flavorful combinations. This variation features chickpeas as a protein-rich substitute, partnered with the peppery notes of arugula, creating a nutritious and satisfying meal. The earthy, umami flavors of doenjang (fermented soybean paste) add a depth that complements the fresh vegetables and hearty chickpeas. The dish is not only visually appealing but also offers a balanced taste profile with a mix of savory, spicy, and nutty flavors. People love this dish for its versatility and the way it allows for personal customization, making each bowl a unique culinary experience.
Doenjang Chickpea and Arugula Bibimbap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 2 Cups
- Arugula – 4 Cups
- rice – 2 Cups
- Doenjang – 3 Tbsp
- Garlic – 2 Cloves
- Sesame Oil – 2 Tbsp
- Carrot – 1 Piece
- Soy Sauce – 2 Tbsp
- Egg – 4 Piece
- Green Onion – 3 Piece
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
185 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Cook the rice as per package instructions until fluffy and set aside.
Step 2
Heat sesame oil in a pan over medium heat.
Step 3
Add garlic and sauté until fragrant.
Step 4
Add chickpeas to the pan and cook for 5 minutes, stirring occasionally.
Step 5
Mix in doenjang and soy sauce, ensuring chickpeas are well coated.
Step 6
Julienne the carrot and slice green onions. Set aside for topping.
Step 7
In a separate pan, fry eggs sunny-side up.
Step 8
Assemble bibimbap by placing rice in bowls, adding chickpeas, arugula, carrots, and a fried egg on top. Garnish with green onions.
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