Water Parsley Bibimbap

Name: Water Parsley Bibimbap
Yield: 570 g
Ingredients: Sprouted Brown Rice (small bowl) 260 g; Water Parsley Namul 200 g; Korean Chili Powder 20 g; Sesame Oil 20 Spoon; Brewed Vinegar 20 ml; Allulose Syrup 20 Spoon; Soy Sauce 20 ml; Minced Garlic 10 Teaspoon

Difficulty NORMAL 746 kcal

#Water Parsley Bibimbap #Bibimbap #Namul Dish #Vegetable Bibimbap #Korean Food #Healthy Meal #Diet Food #Spring Food #Water Parsley #Vegetarian Recipe

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Ingredients

Main ingredients

Sprouted Brown Rice (small bowl) 260 g
Water Parsley Namul 200 g

Seasonings/Sauce

Korean Chili Powder 20 g
Sesame Oil 20 Spoon
Brewed Vinegar 20 ml
Allulose Syrup 20 Spoon
Soy Sauce 20 ml
Minced Garlic 10 Teaspoon

Nutrition summary

Carbohydrates 118.29 g 58%

Protein 14.71 g 7%

Fat 31.32 g 35%

Serving size 570g

Cooking steps

1

Wash the water parsley thoroughly and cut it into 4-5 cm pieces.
2

Julienne the carrot and zucchini.
3

Heat cooking oil in a pan and stir-fry the carrot and zucchini.
4

Lightly stir-fry the water parsley in a pan.
5

Place rice in a bowl and top with the prepared vegetables.
6

Serve with gochujang, sesame oil, and ground sesame seeds.
7

Mix everything well before eating.

Water Parsley Bibimbap

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