Bibimbap

Name: Bibimbap
Yield: 536 g
Ingredients: Fried Egg (without salt) 55 g; Chicken Breast Black Pepper 100 g; Brown & White Rice (mixed) 120 g; Allulose Syrup 10 ml; Sriracha Sauce 15 g; Crunchy Green Chili Pepper 100 g; Deajeo Tomato (Salty Tomato) 136 g

449 kcal

#Bibimbap #Korean Cuisine #Korean Food #Namul (Seasoned Vegetables) #Gochujang #Beef Bibimbap #Vegetable Bibimbap #Vegan Bibimbap #Fried Rice #Rice Bowl

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Ingredients

Main ingredients

Fried Egg (without salt) 55 g
Chicken Breast Black Pepper 100 g
Brown & White Rice (mixed) 120 g
Allulose Syrup 10 ml
Sriracha Sauce 15 g
Crunchy Green Chili Pepper 100 g
Deajeo Tomato (Salty Tomato) 136 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 66.87 g 55%

Protein 36.38 g 30%

Fat 8.22 g 15%

Serving size 536g

Cooking steps

1

Rinse the rice and cook it.
2

Blanch vegetables such as spinach, fernbrake, and bean sprouts, then squeeze out the moisture.
3

Julienne carrots and zucchini, then stir-fry them in a pan.
4

Season the beef and stir-fry it.
5

Fry an egg or make a thin egg sheet.
6

Arrange the prepared toppings and rice in a bowl.
7

Serve with gochujang (red chili paste) and sesame oil.

Bibimbap

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