CookPal AI
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Chicken Soboro Stone-Grilled Style Mentaiko Bibimbap

Coût $15, économiser $10

Source: Recommended by CookPal

  • 60 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Rice

    • 🍚 2 bowls of warm rice (400g)

  • Toppings

    • 50g mentaiko, sliced into 1cm pieces
    • 1 sheet Korean seaweed
    • 🥫 1-2 tbsp mayonnaise
    • 1 tbsp sesame oil

  • Chicken Soboro

    • 🍗 200g ground chicken
    • 2.5 tbsp BBQ sauce
    • 1 tbsp black sesame seeds
    • 1 tbsp sake
    • 1/2 tsp sesame oil

  • Spinach Namul

    • 🥬 200g spinach
    • 🧄 1/4 tsp grated garlic
    • 🧂 1/4 tsp salt
    • 1/2 tsp sesame oil

  • Zenmai Namul

    • 200g zenmai (bracken) water-packed
    • 💧 2 tbsp water
    • 1/3 tsp chicken stock powder
    • 🧄 1/4 tsp grated garlic
    • 🧂 1/4 tsp salt
    • 🧂 1/2 tsp soy sauce
    • 🍬 A pinch of sugar
    • 1/2 tsp sesame oil

ÉTAPES

1

Prepare the chicken soboro by cooking ground chicken with BBQ sauce, black sesame seeds, sake, and sesame oil in a pan until fully cooked.

2

Blanch spinach and mix with garlic, salt, and sesame oil to create spinach namul.

3

Cook zenmai with water, chicken stock powder, garlic, salt, soy sauce, sugar, and sesame oil until flavors are absorbed.

4

Heat sesame oil in a pan and layer rice, chicken soboro, spinach namul, zenmai namul, mentaiko, and seaweed.

5

Drizzle mayonnaise over the bibimbap and serve hot.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use a non-stick pan to achieve a crispy rice layer without sticking.Adjust spice level by increasing or decreasing mentaiko quantity.Leftovers can be stored in the fridge and reheated for a quick meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.