Bean Sprout Bibimbap

Name: Bean Sprout Bibimbap
Total time: 30 min
Yield: 476.5 g
Ingredients: Fried Egg 92 pcs; Bean Sprouts 150 g; White Rice 200 g; Minced Garlic 5 teaspoon; Perilla Oil 5 g; Allulose Plus 5 g; Red Pepper Powder 4.5 spoon; Soy Sauce 15 g

Cook 30 min Difficulty EASY 627 kcal

#Bibimbap #Bean Sprout Bibimbap #Korean Cuisine #Home Cooked Meal #Vegetable Bibimbap #Healthy Meal #Diet Food #Vegan Recipe #Vegetable Dish #Quick Recipe

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Ingredients

Main ingredients

Fried Egg 2 pcs
Bean Sprouts 150 g
White Rice 200 g

Seasonings/Sauce

Minced Garlic 5 teaspoon
Perilla Oil 5 g
Allulose Plus 5 g
Red Pepper Powder 4.5 spoon
Soy Sauce 15 g

Nutrition summary

Carbohydrates 83.8 g 50%

Protein 26.5 g 16%

Fat 24.82 g 34%

Serving size 476.5g

Cooking steps

1

Clean the bean sprouts thoroughly and blanch them briefly in boiling water.
2

Slice carrot, zucchini, spinach, and shiitake mushrooms thinly, then stir-fry each ingredient separately and set aside.
3

Place cooked rice in a bowl.
4

Arrange the bean sprouts and prepared vegetables attractively on top of the rice.
5

Fry eggs and put them on top.
6

Add gochujang (Korean chili paste), sesame oil, and crushed sesame seeds.
7

Mix all ingredients together well before eating.

Bean Sprout Bibimbap

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