Cheese Dakgalbi Rice Bowl with Sauce Only

Name: Cheese Dakgalbi Rice Bowl with Sauce Only
Yield: 1387 g
Ingredients: Oyster Mushroom 137 g; Enoki Mushroom (Fresh) 92 g; Multi-grain Rice 600 g; Perilla Leaf 33 g; Onion 149 g; Raw Cabbage 250 g; Low-Sugar Gochujang (Korean Red Chili Paste) 28 g; Minced Garlic 8 g; Low-Calorie Tomato Ketchup 14 g; Allulose Syrup 21 ml; Low-Sugar Oyster Sauce 17 g; Soy Sauce 14 g; Red Pepper Powder 24 g

1,210 kcal

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Ingredients

Main ingredients

Oyster Mushroom 137 g
Enoki Mushroom (Fresh) 92 g
Multi-grain Rice 600 g
Perilla Leaf 33 g
Onion 149 g
Raw Cabbage 250 g

Seasonings/Sauce

Low-Sugar Gochujang (Korean Red Chili Paste) 28 g
Minced Garlic 8 g
Low-Calorie Tomato Ketchup 14 g
Allulose Syrup 21 ml
Low-Sugar Oyster Sauce 17 g
Soy Sauce 14 g
Red Pepper Powder 24 g

Nutrition summary

Carbohydrates 273.22 g 78%

Protein 50.33 g 14%

Fat 11.66 g 7%

Serving size 1387g

Cooking steps

1

Cut the chicken into bite-sized pieces.
2

Thinly slice the onion, green onion, and carrot.
3

Add cooking oil to a pan and stir-fry the chicken.
4

Add the vegetables and stir-fry together.
5

Pour in the Dakgalbi sauce and simmer over medium heat.
6

Place the stir-fried chicken Dakgalbi over rice.
7

Top with mozzarella cheese, cover with a lid, and let the cheese melt.

Cheese Dakgalbi Rice Bowl with Sauce Only

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