Plat
Healthy Korean Bibimbap
45 minPour 2Nutri-Score B€€
B
45 min
45 minHealthy Korean Bibimbap
ce qu’il vous faut
Ingrédients
cooked rice (warm)Céréales300 g
spinach (blanched and squeezed)Fruits et légumes150 g
carrot (julienned)Fruits et légumes1 morceau
zucchini (sliced)Fruits et légumes1 morceau
shiitake mushrooms (sliced)Fruits et légumes100 g- bean sprouts (blanched)Fruits et légumes150 g
eggs (fried sunny-side up)Produits laitiers2 morceaux
ground beef (lean)Viandes150 g
soy sauceÉpicerie30 ml
sesame oilÉpicerie15 ml
garlic (minced)Fruits et légumes2 morceaux- gochujangÉpicerie30 g
sesame seeds (toasted)Fruits à coque et graines10 g- vegetable oilÉpicerie15 ml
saltÉpices3 g
par portion
Nutrition
475kcal
- Glucides
- 48 g
- Protéines
- 24 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the beef
- Brown the ground beef in the pan with the remaining garlic and soy sauce.
- Sprinkle with toasted sesame seeds.
- Étape 4
Fry the eggs
- Fry the eggs sunny-side up in a lightly oiled pan.
- Étape 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.