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Non-Spicy Bibimbap

Custo $10, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $10

INGREDIENTES

  • Base

    • 🍚 2 bowls cooked rice (400g)

  • Protein

    • 🥩 150g sliced beef

  • Vegetables

    • 🥬 100g spinach
    • 🌱 100g bean sprouts
    • 🥕 75g carrot

  • Cooking Oil

    • 1/2 tbsp salad oil

  • Beef Marinade

    • 2 tbsp sake
    • 🍬 2 tsp sugar
    • 1 tbsp soy sauce
    • 1 tsp miso
    • 🧄 1/2 tsp grated garlic
    • 1/2 tsp grated ginger

  • Spinach Seasoning

    • 1 tsp soy sauce
    • 1 tsp sesame oil

  • Bean Sprouts Seasoning

    • 🧂 1 pinch salt
    • 1 pinch chicken stock powder
    • 1/2 tsp sesame oil

  • Carrot Seasoning

    • 🧂 1 pinch salt
    • 1 pinch chicken stock powder
    • 1/2 tsp sesame oil

PASSOS

1

Prepare spinach by cutting and washing thoroughly. Microwave with 1 tbsp water for 2 minutes, then drain and squeeze out excess water.

2

Microwave bean sprouts with 1 tbsp water for 1.5 minutes, then drain.

3

Cut carrot into thin strips and microwave with 1 tbsp water for 2.5 minutes, then drain.

4

Marinate beef with sake, sugar, soy sauce, miso, garlic, and ginger for 10 minutes.

5

Mix spinach with soy sauce and sesame oil to create spinach namul.

6

Mix bean sprouts with salt, chicken stock powder, and sesame oil to create bean sprouts namul.

7

Mix carrot with salt, chicken stock powder, and sesame oil to create carrot namul.

8

Heat salad oil in a pan over medium heat and stir-fry marinated beef until cooked through.

9

Assemble bibimbap by placing rice in a bowl and topping with beef, spinach namul, bean sprouts namul, and carrot namul.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Prepare namul while marinating beef to save time.Use fresh vegetables for better flavor and texture.Adjust seasoning levels to suit personal taste preferences.

⚠️ Precauções

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