Créé avec l’IA
Bibimbap (Korean Mixed Rice Bowl)
45 min 353 kcal par portion Moyen
Ingrédients
4 Portions
- cooked short-grain white rice2 cups
- lean ground beef200 g
- spinach1 cup
- bean sprouts1 cup
- carrot1 medium
- shiitake mushrooms4 pieces
- large eggs4 pieces
- gochujang (Korean chili paste)2 tablespoons
- sesame oil1 tablespoon
- soy sauce1 tablespoon
- sugar1 teaspoon
- vegetable oil2 teaspoons
Instructions
- 1
Prepare all vegetables: Julienne the carrot, slice the shiitake mushrooms, and wash the spinach and bean sprouts.
- 2
Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Season with 1/2 teaspoon sesame oil and a pinch of salt (from your pantry).
- 3
Blanch the bean sprouts in boiling water for 1-2 minutes, then drain and season with a pinch of salt (from your pantry).
- 4
Heat 1 teaspoon vegetable oil in a pan over medium heat. Sauté the carrots for 2-3 minutes until tender. Remove and set aside.
- 5
In the same pan, add the sliced shiitake mushrooms and sauté for 2-3 minutes until soft. Remove and set aside.
- 6
In a bowl, mix the ground beef with 1 tablespoon soy sauce and 1 teaspoon sugar. Heat 1 teaspoon vegetable oil in the pan and cook the beef over medium-high heat until browned and cooked through. Set aside.
- 7
Fry the eggs sunny-side up in a nonstick pan until the whites are set but the yolks are still runny.
- 8
To assemble, divide the cooked rice among 4 bowls. Arrange the spinach, bean sprouts, carrots, mushrooms, and beef on top of the rice in sections.
