Doenjang Mushroom Kale Bibimbap is a delightful Korean dish that combines the earthy flavors of mushrooms and kale with the rich, umami taste of doenjang, a fermented soybean paste. This bibimbap offers a healthy and hearty meal with a unique taste profile, balancing the slightly bitter notes of kale with the savory depth of mushrooms cooked in doenjang. Served over a bed of warm rice, this dish is often garnished with a fried egg and a sprinkle of sesame seeds, adding texture and flavor. Loved for its health benefits and ease of preparation, this dish is a wholesome choice for anyone craving a nutritious and satisfying meal.
Doenjang Mushroom Kale Bibimbap
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Kale – 1 Cups
- Mushroom – 200 Grams
- Doenjang – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Garlic – 2 Cloves
- Carrot – 1 Piece
- Onion – 1 Piece
- Egg – 4 Piece
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
185 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
12 Grams
Protein
20 Mg
Vitamin C
Directions
Step 1
Cook the rice according to package instructions and set aside.
Step 2
In a pan, heat 1 Tbsp of sesame oil and sauté chopped garlic until fragrant.
Step 3
Add sliced mushrooms and cook until soft.
Step 4
Stir in doenjang and mix well.
Step 5
Add chopped kale to the pan and cook until wilted.
Step 6
In another pan, fry the eggs sunny-side up and set aside.
Step 7
Serve rice in bowls, top with mushroom-kale mix, place a fried egg on top, and garnish with sesame seeds.
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