Beef Doenjang Rice Bowl with Sake
Tastes great with pork instead of beef! It's also delicious with zucchini added!
Ingredients
Main ingredients
- Green onion 30 g
- Beef chuck roll 70 g
- Onion 0.5 half piece (1/2)
- Oyster mushroom 40 g
- Minced garlic 1 teaspoon
- Red pepper flakes 1 spoon
- Firm tofu 100 g
- Low-calorie brown rice konjac mix 130 g
- Low-sugar ssamjang sauce 5 g
- Low-sugar gochujang 8 g
- Low-sugar Korean soybean paste 25 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
39.16 g
40%
Protein
29.16 g
30%
Fat
13.5 g
31%
Cooking steps
-
1
Finely chop the meat and add it to a pot with 1.5T doenjang (soybean paste), 1T ssamjang, 0.5T gochujang (red chili paste), 1T gochugaru (red pepper flakes), and 0.5T allulose. Sauté over low heat.
-
2
Add the rice and stir-fry, then pour in 240ml water. Add 1 vegetable bouillon cube, diced onion, mushrooms, and 1T minced garlic.
-
3
Add diced tofu and thinly sliced green onion. Gently stir-fry everything together.
