We reduced the use of sodium by grinding anchovies, seaweed, and kelp and seasoning with natural seasoning.
Calories
816kcal
Carbs
83.6g
Protein
43.3g
Fat
34.4g
Sodium
498.9mg
Ingredients
Main
Others
Onion(10g), Chive(3g), Lemon(3g), Radish Sprout(20pcs), Anchovy(7~8whole), Dried Glasswort(3g), Kelp(5g), Rice(210g), Shishito Pepper(5pcs), Pork(Loin, 120g), Poached Egg(1pcs), Seaweed Flakes(2g), Wasabi(2g), Garlic(3clove(s)), Ginger(1톨), Dried Chili Pepper(3pcs), 팔각(1pcs), Sesame Oil(1T), Pepper Powder(⅓Ts), Cooking Oil(20ml)
Finding these ingredients in the US
- KelpDried kelp — sold as 'dashima' at Korean markets or as 'kombu' at Japanese and health-food stores.
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- PorkKorean markets carry thin-sliced pork belly. Supermarkets sell whole belly — slice it thin yourself, or use shoulder for stir-fries.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Chive
- Rich in vitamin C (30mg) — acts as an antioxidant and helps you absorb iron
- Rich in iron (1.7mg) — helps your blood carry oxygen
Lemon
- Rich in vitamin C (52mg) — acts as an antioxidant and helps you absorb iron
Radish Sprout
- Rich in vitamin B1 (0.19mg) — used to turn carbohydrates into energy
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Anchovy
- Rich in protein (20g) — used to build and maintain muscle and body tissue
Rice
- Contains protein (2.6g) — used to build and maintain muscle and body tissue
Pork
- Rich in vitamin B1 (0.49mg) — used to turn carbohydrates into energy
- Rich in protein (13g) — used to build and maintain muscle and body tissue
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.
🔍Julienne the onion, thinly slice the chive, slice the lemon, crush the garlic, slice the ginger flat, and coarsely crush the dried chili.
🔍Add anchovy to a medium-heated dry pan and stir-fry for 3 minutes to remove moisture, then finely blend with dried glasswort and kelp.
🔍Add cooking oil (20ml) and the prepared spices to a medium-heated pan and stir-fry for 3 minutes to make flavored oil.
🔍Mix sesame oil, pepper, and finely ground anchovy powder into the flavored oil, then mix evenly into the rice.
🔍Heat the reserved flavored oil (10g) in a medium-heated pan, add shishito pepper and pork, and grill for 9 minutes, then thinly slice the pork into bite-size pieces.
🔍Top the bibimbap in a bowl with grilled pork and shishito pepper, the prepared onion, chive, lemon, seaweed flakes, wasabi, radish sprout, and poached egg.