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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 minPara 2Nutri-Score C€€
de @brookehyland_13 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • chicken brothDespensa720 ml
  • cottage cheeseLácteos240 g
  • gochujangDespensa60 g
  • olive oilDespensa15 ml
  • ground beefCarne450 g
  • maple syrupDespensa30 ml
  • coconut aminosDespensa30 ml
  • rice vinegarDespensa30 ml
  • sesame oilDespensa15 ml
  • green onion (sliced, whites and greens separated)Frutas y verduras4 piezas
  • white miso pasteDespensa15 g
  • cooked rice (cooked)Cereales300 g
  • chili crunch seasoningDespensa10 g
  • cucumber (sliced)Frutas y verduras100 g

por ración

Nutrición

699kcal

Carbohidratos
53 g
Proteínas
53 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Batidora de vaso
  • Cazo
  • Sartén
  • Bol

paso a paso

Preparación

  1. Blend the broth base

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

  2. Simmer the broth

    • Pour the blended mixture into a saucepan over low heat.
    • Stir periodically while it warms through.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 5
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