Doenjang Lentil and Bellflower Root Bibimbap is a delightful fusion of traditional Korean flavors and nutritious ingredients. Originating from Korea, bibimbap is a popular mixed rice dish that combines various vegetables, meats, and sauces. In this vegetarian version, earthy doenjang (fermented soybean paste) adds depth and umami, while lentils provide protein and fiber. Bellflower root, known for its slightly bitter taste, pairs well with the savory elements, creating a balanced meal. The dish is colorful, with each ingredient contributing its unique texture and flavor. People love it for its versatility, nutritional benefits, and the comfort it brings, making it a wholesome and satisfying meal option.
Doenjang Lentil and Bellflower Root Bibimbap
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Lentils – 1 Cups
- Bellflower Root – 100 Grams
- Doenjang – 2 Tbsp
- Spinach – 200 Grams
- Carrot – 1 Piece
- Sesame Oil – 2 Tbsp
- Soy Sauce – 2 Tbsp
- Garlic – 3 Cloves
- Egg – 4 Piece
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Protein
12 Grams
Total Fat
3 Grams
Saturated Fat
45 Grams
Carbohydrates
10 Grams
Dietary Fiber
700 Mg
Sodium
2500 Mcg
Vitamin A
15 Mg
Vitamin C
Directions
Step 1
Rinse the rice and cook it according to package instructions.
Step 2
Boil the lentils in water until tender, about 20 minutes, then drain.
Step 3
Peel and julienne the carrot.
Step 4
Sauté in a pan with a little sesame oil until tender.
Step 5
Blanch the bellflower root in boiling water for 3 minutes, then drain.
Step 6
In a small bowl, mix doenjang, soy sauce, and minced garlic to make a sauce.
Step 7
Fry the eggs sunny side up in a separate pan.
Step 8
Assemble the bibimbap by placing rice in bowls, topping with lentils, vegetables, sauce, and a fried egg.
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