Doenjang Chickpea and Spinach Bap combines the rich, fermented flavors of Korean doenjang with hearty chickpeas and fresh spinach. This dish offers a delightful umami taste, balanced with the earthiness of chickpeas and the slight bitterness of spinach, all served over a bed of warm rice. Popular for its unique flavor profile and health benefits, this recipe is a wholesome meal that’s high in protein and fiber, making it a favorite among those seeking nutritious and flavorful dishes. The combination of Korean and international ingredients makes it a fusion delight, loved for its simplicity and depth of flavor.
Doenjang Chickpea Spinach Bap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
9 Grams
Total Fat
1 Grams
Saturated Fat
550 Mg
Sodium
60 Grams
Total Carbohydrates
10 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Cook the rice in a rice cooker or on the stove until fully cooked. Set aside.
Step 2
Rinse chickpeas thoroughly.
Step 3
Set aside for later use.
Step 4
In a large pan, heat sesame oil over medium heat. Add minced garlic and ginger, sauté for 2 minutes.
Step 5
Add chopped onion and cook until translucent. Stir in doenjang and soy sauce, mixing well.
Step 6
Add chickpeas and water to the pan. Simmer for 10 minutes, allowing flavors to meld.
Step 7
Stir in spinach and cook until wilted. Combine with cooked rice and serve hot.
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