Bibimbap

Name: Bibimbap
Yield: 450 g
Ingredients: Hetbahn Oats Black Rice Konjac Rice 75 g; Soybean Sprouts 120 g; Fresh Carrot 100 g; Fresh Zucchini 120 g; Seasoned Dried Radish Strips 20 g; Perilla Oil 5 g; Low-Sugar Stir-fried Gochujang 10 g

268 kcal

#Bibimbap #Korean food #Korean cuisine #Healthy food #Vegetable dish #Single serving #Vegan #Beef rice bowl #Vegetable rice #Gochujang dish

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Ingredients

Main ingredients

Hetbahn Oats Black Rice Konjac Rice 75 g
Soybean Sprouts 120 g
Fresh Carrot 100 g
Fresh Zucchini 120 g

Seasonings/Sauce

Seasoned Dried Radish Strips 20 g
Perilla Oil 5 g
Low-Sugar Stir-fried Gochujang 10 g

Nutrition summary

Carbohydrates 41.17 g 56%

Protein 9.25 g 12%

Fat 10.49 g 32%

Serving size 450g

Cooking steps

1

Rinse the rice and cook it.
2

Wash and julienne various vegetables.
3

Sauté or blanch zucchini, carrots, spinach, bracken, etc. with salt separately.
4

Season the beef and stir-fry it.
5

Fry an egg in a frying pan to make a fried egg.
6

Place the rice in a bowl, then arrange the prepared vegetables, beef, and egg on top.
7

Add gochujang and sesame oil, mix everything together, and enjoy.

Bibimbap

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