Rice Dishes

Spring Greens Rice with Tofu Sauce

Name: Spring Greens Rice with Tofu Sauce
Prep time: 65 min
Cook time: 30 min
Total time: 95 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Brown rice; 60 g Short-grain white rice; 20 g Crown daisy (ssukgat); 10 g Wild chives (dallae); 5 g Gochujang (Korean chili paste); 5 g Doenjang (soybean paste); 60 g Kelp stock; 15 g Tofu

봄나물밥

Brown and white rice cooked with crown daisy and wild chive stems, served with a nutty sauce of blended tofu, gochujang and doenjang. A homemade sauce made with tofu is far lower in sodium than store-bought bibimbap sauce.

65mPrep

30mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

How to Make Korean Anchovy-Kelp BrothThe 20-minute stock behind most Korean soups, stews and noodle dishes
How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji
Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Soak the brown rice for about 1 hour and the white rice for 30 minutes, then mix.

Spring Greens Rice with Tofu Sauce — step 1

Separate the stems and leaves of the crown daisy and wild chives and cut into 1 cm pieces.

Spring Greens Rice with Tofu Sauce — step 2

Put the stems in a pot with the rice and water, bring to a boil over high heat, then reduce to medium-low and cook for 15 minutes.

Spring Greens Rice with Tofu Sauce — step 3

Reduce to low heat and let the rice steam.

Spring Greens Rice with Tofu Sauce — step 4

Blend the tofu sauce ingredients (except the kelp stock) until smooth, then simmer in a pan with the kelp stock and reserved leaves.

Spring Greens Rice with Tofu Sauce — step 5

Serve the greens rice with the tofu sauce.

Spring Greens Rice with Tofu Sauce — step 6

📊 Nutrition Facts (per serving)

254.3Calories (kcal)

54.4 gCarbs

6.6 gProtein

1.2 gFat

138.3 mgSodium

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

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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.