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Healthy Korean Bibimbap
45 minPorcje: 2Nutri-Score B€€
B
45 min
45 minHealthy Korean Bibimbap
czego potrzebujesz
Składniki
cooked rice (warm)Produkty zbożowe300 g
spinach (blanched and squeezed)Warzywa i owoce150 g
carrot (julienned)Warzywa i owoce1 kawałek
zucchini (sliced)Warzywa i owoce1 kawałek
shiitake mushrooms (sliced)Warzywa i owoce100 g- bean sprouts (blanched)Warzywa i owoce150 g
eggs (fried sunny-side up)Nabiał2 kawałki
ground beef (lean)Mięso150 g
soy sauceSpiżarnia30 ml
sesame oilSpiżarnia15 ml
garlic (minced)Warzywa i owoce2 kawałki- gochujangSpiżarnia30 g
sesame seeds (toasted)Orzechy i nasiona10 g- vegetable oilSpiżarnia15 ml
saltPrzyprawy3 g
na porcję
Wartości odżywcze
475kcal
- Węglowodany
- 48 g
- Białko
- 24 g
- Tłuszcz
- 21 g
czego użyjesz
Przybory
Patelnia
Rondel
Miska
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Cook the beef
- Brown the ground beef in the pan with the remaining garlic and soy sauce.
- Sprinkle with toasted sesame seeds.
- Krok 4
Fry the eggs
- Fry the eggs sunny-side up in a lightly oiled pan.
- Krok 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.