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Gochujang Beef Rice Bowl with Creamy Miso Broth
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Gochujang Beef Rice Bowl with Creamy Miso Broth

30 Min.Für 2Nutri-Score C€€
von @brookehyland_13 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • chicken brothVorräte720 ml
  • cottage cheeseMilchprodukte240 g
  • gochujangVorräte60 g
  • olive oilVorräte15 ml
  • ground beefFleisch450 g
  • maple syrupVorräte30 ml
  • coconut aminosVorräte30 ml
  • rice vinegarVorräte30 ml
  • sesame oilVorräte15 ml
  • green onion (sliced, whites and greens separated)Obst & Gemüse4 Stücke
  • white miso pasteVorräte15 g
  • cooked rice (cooked)Getreide300 g
  • chili crunch seasoningVorräte10 g
  • cucumber (sliced)Obst & Gemüse100 g

pro Portion

Nährwerte

699kcal

Kohlenhydrate
53 g
Eiweiß
53 g
Fett
31 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Standmixer
  • Stielkasserolle
  • Bratpfanne
  • Rührschüssel

Schritt für Schritt

Zubereitung

  1. Blend the broth base

    • Add the chicken broth, cottage cheese and gochujang to a blender.
    • Blend until completely smooth and liquid.
    Schritt 1

  2. Simmer the broth

    • Pour the blended mixture into a saucepan over low heat.
    • Stir periodically while it warms through.
    Schritt 2

  3. Brown the beef

    • Heat the olive oil in a frying pan and add the ground beef.
    • Break it up and let it brown.
    Schritt 3

  4. Season the beef

    • Add the maple syrup, coconut aminos, rice vinegar and sesame oil.
    • Stir in the white parts of the green onion and the white miso paste.
    • Let it sit without touching for a minute or two so it crisps on the bottom.
    Schritt 4

  5. Assemble the bowls

    • Divide the cooked rice between two bowls and sprinkle with chili crunch seasoning.
    • Ladle some of the broth over the rice, then top with the beef.
    • Finish with sliced cucumber and the green onion greens.
    Schritt 5
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