Bibimbap

Name: Bibimbap
Total time: 15 min
Yield: 353 g
Ingredients: Beef (Korean round, grade 2, raw) 50 g; Brown rice 105 bowl; Gwangcheon seaweed 4 g; Aehobak chili pepper (crunchy green pepper) 100 g; Sesame seeds 5 g; Perilla oil 20 g; Apple vinegar 15 g; Allulose 10 g; Doenjang (soybean paste) 10 g; Cheongyang chili pepper 25 g; Fresh garlic 9 clove

Cook 15 min Difficulty EASY 535 kcal

#Low-Calorie #Vegan

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Ingredients

Main ingredients

Beef (Korean round, grade 2, raw) 50 g
Brown rice 0.5 bowl
Gwangcheon seaweed 4 g
Aehobak chili pepper (crunchy green pepper) 100 g

Seasonings/Sauce

Sesame seeds 5 g
Perilla oil 20 g
Apple vinegar 15 g
Allulose 10 g
Doenjang (soybean paste) 10 g
Cheongyang chili pepper 25 g
Fresh garlic 9 clove

Nutrition summary

Carbohydrates 58.57 g 41%

Protein 17.88 g 13%

Fat 28.84 g 46%

Serving size 353g

Cooking steps

1

Rinse the rice and cook it.
2

Blanch the vegetable ingredients (such as spinach, bracken, bellflower root), then season them.
3

Julienne carrots and zucchini, then stir-fry.
4

Season the beef and stir-fry it.
5

Fry an egg.
6

In a bowl, serve the rice, then top with assorted vegetables, beef, and the fried egg.
7

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

Bibimbap

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