Plato principal
Healthy Korean Bibimbap
45 minPara 2Nutri-Score B€€
B
45 min
45 minHealthy Korean Bibimbap
lo que necesita
Ingredientes
cooked rice (warm)Cereales300 g
spinach (blanched and squeezed)Frutas y verduras150 g
carrot (julienned)Frutas y verduras1 pieza
zucchini (sliced)Frutas y verduras1 pieza
shiitake mushrooms (sliced)Frutas y verduras100 g- bean sprouts (blanched)Frutas y verduras150 g
eggs (fried sunny-side up)Lácteos2 piezas
ground beef (lean)Carne150 g
soy sauceDespensa30 ml
sesame oilDespensa15 ml
garlic (minced)Frutas y verduras2 piezas- gochujangDespensa30 g
sesame seeds (toasted)Frutos secos y semillas10 g- vegetable oilDespensa15 ml
saltEspecias3 g
por ración
Nutrición
475kcal
- Carbohidratos
- 48 g
- Proteínas
- 24 g
- Grasas
- 21 g
lo que usará
Utensilios
Sartén
Cazo
Bol
paso a paso
Preparación
- Paso 1
Prepare the vegetables
- Blanch the spinach and bean sprouts in salted boiling water, then squeeze out the excess water.
- Season the spinach with a little soy sauce, sesame oil and minced garlic.
- Julienne the carrot and slice the zucchini and shiitake mushrooms.
- Paso 2
Cook the vegetables
- Heat a little vegetable oil in a frying pan.
- Sauté the carrot, zucchini and shiitake separately until tender, seasoning lightly with salt.
- Paso 3
Cook the beef
- Brown the ground beef in the pan with the remaining garlic and soy sauce.
- Sprinkle with toasted sesame seeds.
- Paso 4
Fry the eggs
- Fry the eggs sunny-side up in a lightly oiled pan.
- Paso 5
Assemble the bibimbap
- Divide the warm rice between bowls.
- Arrange the vegetables and beef on top and place an egg in the center.
- Serve with gochujang and a drizzle of sesame oil, then mix before eating.