•Jang made by grinding tofu together has much lower sodium content than commercially available bibimjang.
Calories
254kcal
Carbs
54.4g
Protein
6.6g
Fat
1.2g
Sodium
138.3mg
Ingredients
Main
Others
•Required Ingredients : Brown Rice(30g), Non-glutinous Rice(60g), Crown Daisy(20g), Wild Chive(10g) •두부양념장 : Gochujang (Red Chili Paste)(5g), Doenjang (Soybean Paste)(5g), Kelp Broth(60g), Tofu(15g)
Finding these ingredients in the US
- Gochujang (Red Chili Paste)Sold as 'gochujang' in the international aisle of most large supermarkets; Korean markets carry more sizes and heat levels.
- Doenjang (Soybean Paste)Korean soybean paste, at Korean markets or online. Miso is milder and sweeter — workable in a pinch, but use a little more.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsBrown Rice
- Rich in dietary fiber (5.2g) — can support digestion and help you feel full
- Rich in vitamin B3 (niacin) (2.2mg) — supports energy metabolism and skin health
Crown Daisy
- Rich in vitamin A (210μg) — supports normal vision and skin health
- Rich in calcium (91mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Soak the brown rice for about 1 hour and the non-glutinous rice for about 30 minutes separately, then mix.
🔍Divide the crown daisy and wild chive into stem and leaf parts and cut into 1cm lengths.
🔍Add the stem parts of the crown daisy and wild chive to the pot with the soaked rice, adjust the water level, bring to a boil over high heat, then lower to medium-low heat and cook the rice for 15 minutes.
🔍Lower to low heat and let the rice rest.
🔍Blend the tofu seasoning sauce ingredients excluding the kelp broth, then add to a pan with the kelp broth and the reserved herb leaves and boil to make tofu sauce.
🔍Finish by serving the herb rice with tofu sauce.