Soybean Sprout Egg Gochujang Bibimbap

Name: Soybean Sprout Egg Gochujang Bibimbap
Yield: 410 g
Ingredients: fresh egg 55 ea; fresh chives 50 g; multigrain rice 210 serving; soybean sprouts 50 g; sesame seeds 5 g; sesame oil 5 g; allulose 15 g; minced garlic 5 tsp; gochujang 15 tbsp

Difficulty NORMAL 535 kcal

#low calorie #high protein

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Ingredients

Main ingredients

fresh egg 1 ea
fresh chives 50 g
multigrain rice 1 serving
soybean sprouts 50 g

Seasonings/Sauce

sesame seeds 5 g
sesame oil 5 g
allulose 15 g
minced garlic 5 tsp
gochujang 15 tbsp

Nutrition summary

Carbohydrates 86.8 g 60%

Protein 22.62 g 16%

Fat 15.91 g 25%

Serving size 410g

Cooking steps

1

Rinse the soybean sprouts and blanch them in boiling water.
2

Beat the eggs and cook them into scrambled eggs.
3

Place rice in a bowl and top with blanched soybean sprouts and scrambled eggs.
4

Add gochujang and sesame oil, then mix well.

Soybean Sprout Egg Gochujang Bibimbap

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