Bibimbap (Spinach, Bean Sprouts, Oyster Mushrooms)

Name: Bibimbap (Spinach, Bean Sprouts, Oyster Mushrooms)
Yield: 395 g
Ingredients: Gomabdang Gochujang 30 g; Boiled Egg 45 piece; Brown Rice Konjac Instant Rice 150 piece; Stir-fried Oyster Mushrooms 70 g; Seasoned Bean Sprouts 50 g; Seasoned Spinach 50 g

346 kcal

#Low-calorie #Vegan

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Ingredients

Main ingredients

Gomabdang Gochujang 30 g
Boiled Egg 1 piece
Brown Rice Konjac Instant Rice 1 piece
Stir-fried Oyster Mushrooms 70 g
Seasoned Bean Sprouts 50 g
Seasoned Spinach 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 46.7 g 50%

Protein 16.25 g 17%

Fat 13.85 g 33%

Serving size 395g

Cooking steps

1

Wash spinach, bean sprouts, and oyster mushrooms thoroughly.
2

Blanch spinach in boiling water, squeeze out the moisture, and season with salt and sesame oil.
3

Blanch the bean sprouts in boiling water, then season with salt and sesame oil.
4

Cut oyster mushrooms into bite-sized pieces, add a little oil to a pan, and stir-fry them.
5

Place hot cooked rice in a bowl and top with spinach, bean sprouts, and oyster mushrooms.
6

Mix in gochujang (Korean chili paste) and sesame oil to taste and enjoy.

Bibimbap (Spinach, Bean Sprouts, Oyster Mushrooms)

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