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Mushroom Kimchi Rice Bowl

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 15 Min
  • 1 Porções
  • $5

INGREDIENTES

  • Rice

    • 🍚 2/3 cup cooked rice

  • Vegetables

    • 🥬 4 pieces kimchi
    • 🥬 A small amount of cabbage
    • 🍄 1 king oyster mushroom
    • 🧅 A small amount of green onion

  • Seasoning

    • 1 tbsp cooking oil
    • 2/3 cup water
    • 1 tbsp mirin
    • 1 tbsp sesame oil
    • 1.5 tbsp oyster sauce
    • 1 tbsp corn syrup
    • 2/3 tbsp gochujang
    • A small amount of sesame seeds

PASSOS

1

Prepare 4 pieces of kimchi by removing excess sauce and cutting into bite-sized pieces.

2

Slice cabbage and green onion thinly. Blanch the king oyster mushroom in boiling water, squeeze out excess moisture, and set aside.

3

Mix all the sauce ingredients (water, mirin, sesame oil, oyster sauce, corn syrup, gochujang, sesame seeds) in a bowl and set aside.

4

Heat a pan with cooking oil and stir-fry the kimchi over medium heat for about 3 minutes.

5

Add the cabbage and blanched mushrooms to the pan and stir-fry for 1 minute.

6

Pour the prepared sauce into the pan and stir well to coat all ingredients evenly.

7

Add 2/3 cup of water and bring to a boil. Add green onion and simmer briefly before serving.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 8g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use aged kimchi for a deeper flavor.Blanch mushrooms to remove bitterness and enhance texture.Serve with a fried egg on top for added protein.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.