Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
65
High
Nutrition per serving
Calories959.4 kcal (48%)
Total Fat15.8 g (23%)
Carbs177.2 g (68%)
Sugars17.9 g (20%)
Protein32.8 g (66%)
Sodium893.1 mg (45%)
Fiber35.7 g (128%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1) Cut the radish into thin strips, place them in a large bowl and mix with a pinch of salt. Let it sit for 5-10 minutes.
Step 2
2) Remove the excess water from the bowl and add 2 tbsp gochugaru, 1 tbsp sugar or sweetener of your choice, 1 grated or crushed garlic clove, 1 tbsp sesame oil and 2 tbsp white vinegar. Taste and adjust the seasoning to your liking.
Step 3
3) Wash and clean the soybean sprouts and cook them in boiling water for a maximum of 1 minute.
Step 4
4) Drain the soybean sprouts and transfer them to a bowl. Add a pinch of salt and 1 tbsp sesame oil. Mix well.
Step 5
5) Wash and clean the green onions, and cook and season them in the same way as the soybean sprouts.
Step 6
6) Assemble the vegetables with your choice of rice. I used barley, which is rich in vitamins, minerals, and other health benefits.
Step 7
7) Serve with the sauce on top and enjoy!
Step 8
For the sauce, mix 1 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp corn syrup, 1 tbsp soy sauce, 1 tbsp toasted sesame seeds, and 1/2 tbsp garlic.
Notes
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