Bibimbap 3 (Bean Sprouts, Spinach, Tofu, Egg)

Name: Bibimbap 3 (Bean Sprouts, Spinach, Tofu, Egg)
Yield: 255 g
Ingredients: Fried egg (without salt) 55 g; Tofu 50 g; Brown rice 70 g; Seasoned spinach namul 50 banchan bowl; Seasoned bean sprouts namul 30 banchan bowl

Brown rice, seasoned bean sprouts, seasoned spinach, fried egg, pan-fried tofu (1/8 block)

Difficulty EASY 298 kcal

#bibimbap #bean sprout bibimbap #spinach recipe #tofu recipe #egg recipe #Korean food #healthy meal #vegan option #Korean recipe

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Ingredients

Main ingredients

Fried egg (without salt) 55 g
Tofu 50 g
Brown rice 70 g
Seasoned spinach namul 1 banchan bowl
Seasoned bean sprouts namul 1 banchan bowl

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 32.4 g 42%

Protein 16.88 g 22%

Fat 11.99 g 35%

Serving size 255g

Cooking steps

1

Wash the bean sprouts and spinach thoroughly, then blanch them briefly in boiling water.
2

Cut the tofu into bite-sized pieces and pan-fry with a little oil until golden brown.
3

Fry the egg in a pan to make a sunny-side up.
4

Place bean sprouts, spinach, pan-fried tofu, and fried egg on top of the rice.
5

Add gochujang (Korean chili paste) and sesame oil, then mix well before eating.

Bibimbap 3 (Bean Sprouts, Spinach, Tofu, Egg)

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