Plat
Tuna Bibimbap
25 minPour 2Nutri-Score B€€
B
25 min
25 minTuna Bibimbap
ce qu’il vous faut
Ingrédients
carrot (peeled and julienned)Fruits et légumes1 morceau
zucchini (sliced)Fruits et légumes1 morceau
shiitake mushrooms (sliced)Fruits et légumes8 morceaux
spinach (bunch, washed)Fruits et légumes1 morceau- bean sprouts (bunch, rinsed)Fruits et légumes1 morceau
salt (to taste)Épices3 g
short grain rice (cooked)Céréales300 g
canned tuna (drained)Poissons150 g
neutral oil (for frying)Épicerie45 ml
egg (fried)Produits laitiers2 morceaux- seasoned seaweed (crumbled)Épicerie10 g
- gochujangÉpicerie60 ml
soy sauceÉpicerie15 ml- rice vinegarÉpicerie30 ml
- sesame oilÉpicerie15 ml
honeyÉpicerie21 g
garlic (cloves, grated)Fruits et légumes2 morceaux
ginger (knob, grated)Fruits et légumes13 g
par portion
Nutrition
542kcal
- Glucides
- 53 g
- Protéines
- 21 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Cuiseur vapeur
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Prep the vegetables
- Peel and julienne the carrots.
- Slice the zucchini and shiitake mushrooms.
- Étape 2
Steam the vegetables
- Steam the carrots, zucchini, mushrooms, spinach and bean sprouts together.
- Season with salt.
- Étape 3
Make the sauce
- Combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, grated garlic and grated ginger in a bowl.
- Étape 4
Fry the eggs
- Heat the neutral oil in a pan until shimmering.
- Fry the eggs until the whites are set and the yolks are still runny.
- Étape 5
Assemble the bowls
- Add the rice to a bowl, then top with the steamed vegetables, drained tuna, fried egg, seaweed and sauce.
- Étape 6
Mix and serve
- Give everything a good mix and enjoy.