Rice Dishes

Chicken Breast & Mung Bean Jelly Bibimbap

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A light bibimbap of poached chicken breast, mung bean jelly, cabbage, bean sprouts, egg strips and radish sprouts with a low-sodium soy-sesame sauce. The chicken is boiled to remove salt and the jelly is left unseasoned to keep sodium low.

πŸ‡°πŸ‡· A twist on Bibimbap β€” see the classic korean mixed rice bowl recipe β†’
Chicken Breast & Mung Bean Jelly Bibimbap
15mPrep
30mCook
1Serving
EasyLevel

πŸ₯˜ Ingredients

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Main

Poaching liquid

Bibimbap sauce

🧺 Korean ingredients in this recipe

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πŸ“˜ Cooking basics for this recipe

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πŸ“ Step-by-Step Instructions

1

Bring the poaching ingredients to a boil in the water, add the chicken and cook, then cut into bite-sized pieces.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 1
2

Finely shred the cabbage and cut the mung bean jelly into bite-sized pieces.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 2
3

Blanch the bean sprouts in boiling water and drain.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 3
4

Mix the bibimbap sauce.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 4
5

Cook the rice.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 5
6

Top the rice with the chicken, cabbage, mung bean jelly, bean sprouts, egg strips and radish sprouts.

Chicken Breast & Mung Bean Jelly Bibimbap β€” step 6

πŸ“Š Nutrition Facts (per serving)

421.5Calories (kcal)
28.1 gCarbs
5.19 gProtein
1.27 gFat
104 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

πŸŽ₯ Watch Cooking Videos

β–ΆSearch β€œChicken Breast & Mung Bean Jelly Bibimbap” on YouTubeFind cooking videos, tutorials, and tipsβ†’

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.