CookPal AI
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Spring-inspired Egg Soy Sauce Tofu Bibimbap

Coût $10, économiser $8

Source: Recommended by CookPal

  • 60 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🥚 2 eggs
    • 50g wild chives
    • 1 block tofu
    • 1 tbsp cooking oil
    • 2 servings cooked rice
    • 🧄 1/2 tbsp minced garlic
    • 6 leaves lettuce
    • 150g bean sprouts
    • 150g kimchi
    • 2 sheets seaweed

  • Seasonings

    • 1/2 cup soy sauce
    • 1/2 cup broth
    • 1/2 tbsp sesame oil
    • 2 tsp sugar
    • 1/2 tbsp chili powder
    • 2 tsp sesame seeds
    • 🧂 1 tsp salt
    • 2 tsp sesame oil
    • 1/2 tbsp sugar

ÉTAPES

1

Wash all vegetables thoroughly and prepare the wild chives by trimming them.

2

Slice the wild chives into 2cm pieces and marinate boiled eggs in soy sauce, broth, sugar, chili powder, sesame oil, and sesame seeds.

3

Cut the tofu into small cubes and pat dry with a paper towel.

4

Heat cooking oil in a pan and fry the tofu on medium heat until golden and crispy. Add minced garlic and a few tablespoons of the egg marinade to the pan and simmer.

5

Blanch the bean sprouts in boiling water for 2 minutes, then season with salt and sesame oil.

6

In the same pan used for tofu, add sesame oil and sugar, then stir-fry the kimchi until caramelized.

7

Assemble the bibimbap by placing rice in a bowl and layering the prepared ingredients on top. Add seaweed as garnish.

8

Slice the marinated eggs in half and place them on top. Drizzle with additional marinade and garnish with wild chives.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh wild chives for a more aromatic flavor.Adjust the seasoning to your preference, especially the chili powder for spiciness.Prepare the ingredients ahead of time for quicker assembly.

⚠️ Précautions

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