Doenjang Sweet Potato Bibimbap is a delightful Korean dish that combines the earthy flavors of fermented soybean paste with the natural sweetness of sweet potatoes. This vibrant and nutritious meal is a favorite among those who appreciate the harmony of flavors and textures in Korean cuisine. The dish features a colorful array of vegetables, including fresh greens and crunchy carrots, all brought together with a savory doenjang sauce. Served over a bed of warm rice and topped with a perfectly fried egg, this bibimbap is both satisfying and wholesome. It’s a dish that is not only visually appealing but also rich in umami flavor, making it a popular choice for anyone seeking a delicious and nutritious meal.
Doenjang Sweet Potato 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
- rice – 2 Cups
- Sweet Potato – 2 Piece
- Spinach – 2 Cups
- Carrot – 1 Piece
- Onion – 1 Piece
- Garlic – 3 Clove
- Egg – 4 Piece
- Doenjang – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Soy Sauce – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
186 Mg
Cholesterol
720 Mg
Sodium
50 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
8 Grams
Sugars
10 Grams
Protein
Directions
Step 1
Cook the rice according to package instructions and keep warm.
Step 2
Peel and slice the sweet potatoes into thin rounds.
Step 3
Steam them until tender, about 10 minutes.
Step 4
Blanch the spinach in boiling water for 1 minute, then drain and set aside.
Step 5
Julienne the carrot and thinly slice the onion and garlic.
Step 6
In a pan, heat sesame oil and sauté onion, garlic, and carrot until soft.
Step 7
Prepare the doenjang sauce by mixing doenjang, soy sauce, and a bit of water.
Step 8
In another pan, fry the eggs sunny-side up.
Step 9
Assemble the bibimbap by placing rice in each bowl, arranging sweet potato, spinach, sautéed vegetables, and a fried egg on top. Drizzle with doenjang sauce and serve.
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