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Picture of Bibimbap with Bacon and Kimchi Recipe
south east asian korean breakfast

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2146 kcal 107 %
  • Fat 90 g 138 %
  • Saturated 25 g 123 %
  • Carbs 258 g 86 %
  • Fiber 41 g 166 %
  • Protein 96 g 192 %
  • Cholesterol 715 mg 238 %
  • Sodium 4631 mg 193 %
  • Calcium 1087 mg 109 %
  • Magnesium 872 mg 208 %
  • Potassium 7233 mg 154 %
  • Iron 29 mg 163 %
  • Zinc 16 mg 142 %
  • Phosphorus 1912 mg 273 %
  • Vitamin A 3246 µg 361 %
  • Vitamin C 403 mg 448 %
  • Thiamin (B1) 2 mg 190 %
  • Riboflavin (B2) 4 mg 273 %
  • Niacin (B3) 29 mg 183 %
  • Vitamin B6 4 mg 324 %
  • Folate equivalent (total) 1321 µg 330 %
  • Vitamin B12 2 µg 93 %
  • Vitamin D 4 µg 29 %
  • Vitamin E 13 mg 88 %
  • Vitamin K 2663 µg 2219 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Bibimbap with Bacon and Kimchi Recipe

Ingredients

  • 1 cup brown rice
  • 1/4 cup Korean red pepper paste (gochujang)
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • 4 ounces bacon, chopped
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/4 teaspoon red pepper flakes
  • 1/2 pound mushrooms (cremini or shiitake), cleaned, stems removed, caps sliced
  • 1 cup bean sprouts
  • 1 pound spinach, stems removed
  • 4 eggs
  • 1 cup kimchi, drained and sliced
  • 1 carrot, julienned
  • 1/2 head red cabbage, thinly sliced
  • 8 (2- by 4-inch) sheets toasted nori
  • 2 scallions (green parts only), sliced

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