Bibimbap

Name: Bibimbap
Total time: 10 min
Yield: 697 g
Ingredients: Blanched Eggplant 95 piece; Blanched Carrot 50 g; Soybean Sprouts 50 g; Chicken Breast 100 g; Blanched Enoki Mushroom 50 g; Sesame Oil 10 ml; Gochujang 15 tablespoon; Celery 50 g; Tofu 112 g; Oat Brown Rice Konjac Rice (75 kcal as substitute for rice) 110 g; Fried Egg (without salt) 55 g

Cook 10 min 555 kcal

#Bibimbap #Korean Food #Korean Cuisine #Vegetable Dish #Gochujang Dish #Mixed Rice #Nutritious Food #Beef #Vegetables #Rice

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Ingredients

Main ingredients

Blanched Eggplant 0.5 piece
Blanched Carrot 50 g
Soybean Sprouts 50 g
Chicken Breast 100 g
Blanched Enoki Mushroom 50 g
Sesame Oil 10 ml
Gochujang 1 tablespoon
Celery 50 g
Tofu 112 g
Oat Brown Rice Konjac Rice (75 kcal as substitute for rice) 110 g
Fried Egg (without salt) 55 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 45.68 g 31%

Protein 47.77 g 33%

Fat 23.45 g 36%

Serving size 697g

Cooking steps

1

Wash the rice and cook it.
2

Prepare spinach, soybean sprouts, carrots, zucchini, bracken, and other vegetables, then blanch or stir-fry them.
3

Season and stir-fry the beef.
4

Fry the egg.
5

Place various vegetables, beef, and egg on top of the rice.
6

Add gochujang (Korean red pepper paste) and sesame oil.
7

Mix all the ingredients thoroughly.

Bibimbap

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