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Picture of Bibimbap
chinese korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 2523 kcal 126 %
  • Fat 52 g 80 %
  • Saturated 6 g 28 %
  • Carbs 398 g 133 %
  • Fiber 40 g 159 %
  • Protein 125 g 251 %
  • Cholesterol 548 mg 183 %
  • Sodium 758 mg 32 %
  • Calcium 761 mg 76 %
  • Magnesium 656 mg 156 %
  • Potassium 7504 mg 160 %
  • Iron 20 mg 111 %
  • Zinc 14 mg 131 %
  • Phosphorus 2034 mg 291 %
  • Vitamin A 1579 µg 175 %
  • Vitamin C 285 mg 317 %
  • Thiamin (B1) 2 mg 135 %
  • Riboflavin (B2) 1 mg 93 %
  • Niacin (B3) 19 mg 120 %
  • Vitamin B6 5 mg 349 %
  • Folate equivalent (total) 640 µg 160 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 9 mg 63 %
  • Vitamin K 250 µg 208 %

* 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

Ingredients

  • 1 cup sushi rice
  • 1 medium sweet potato, cut into fry shapes
  • about 6 small potatoes (like Yukon gold), quartered
  • 1 large carrot, cut into matchsticks
  • 1 zucchini, cut into matchsticks
  • 1 cup mung bean sprouts
  • 5 scallions, sliced
  • 3/4 cup frozen edamame beans, shelled and defrosted
  • 2 tablespoons toasted sesame seeds
  • 3/4 pound shrimp, cleaned and de-veined
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated garlic
  • 1 tablespoon sesame oil
  • 1 teaspoon hot sauce (like Sriracha, or other Asian chili)
  • 1-2 tablespoons safflower oil, or cooking spray

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