Doenjang Chickpea and Lotus Root Bibimbap with Shiso Soy Dressing

0 out of 5 stars (based on 0 reviews)

Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Korean Recipes

Doenjang Chickpea and Lotus Root Bibimbap with Shiso Soy Dressing is a delightful fusion of Korean and modern vegetarian flavors. This dish features chickpeas and lotus root, offering a unique texture and a savory umami taste from the doenjang, a fermented soybean paste. The bibimbap, a traditional Korean mixed rice dish, is complemented by a refreshing shiso soy dressing that adds a hint of minty and citrusy notes. The combination of colorful vegetables makes this meal visually appealing and nutritious. Loved by many for its balanced flavors and healthy ingredients, this dish is perfect for those seeking a plant-based version of a Korean classic.

Ingredients

Serving Size:

Chickpeas – 1 Cups
Lotus root – 200 Grams
rice – 2 Cups
Doenjang – 2 Tbsp
Carrot – 1 Piece
Spinach – 100 Grams
Shiso Leaves – 5 Piece
Soy Sauce – 3 Tbsp
Sesame Oil – 2 Tbsp
Garlic – 3 Cloves

Nutrition

Per Serving

350 Kcal

Calories

12 Grams

Protein

10 Grams

Total Fat

1.5 Grams

Saturated Fat

7 Grams

Dietary Fiber

50 Grams

Carbohydrates

800 Mg

Sodium

25 Mg

Vitamin C

Directions

Step 1

Rinse and soak chickpeas overnight. Cook them until tender and set aside.

Step 2

Peel and thinly slice the lotus root. Boil in water for 5 minutes and drain.

Step 3

Cook rice according to package instructions and keep warm.

Step 4

Blanch spinach in boiling water for 1 minute, then cool and squeeze out excess water.

Step 5

Julienne the carrot and sauté with a little sesame oil until soft.

Step 6

Mix soy sauce, sesame oil, minced garlic, and shiso leaves to make the dressing.

Step 7

Combine all ingredients in a bowl, drizzle with dressing, and serve.

Reviews

There are no reviews yet. Be the first one to write one.

Doenjang Chickpea and Lotus Root Bibimbap with Shiso Soy Dressing

Categories :

Ingredients

Nutrition