Bulgogi Rice Bowl

Name: Bulgogi Rice Bowl
Total time: 15 min
Yield: 2 份量
Ingredients: 🥩 150g sliced beef; 🥕 1/2 carrot, julienned (75g); 100g bean sprouts; 🧅 1/2 onion, sliced (100g); 2 bell peppers, sliced (60g); 1 tbsp sesame oil; 🍚 2 bowls cooked rice (400g); 🥚 2 soft-boiled eggs; 🧄 1 tsp grated garlic; 2 tbsp soy sauce; 2 tbsp sake; 2 tbsp gochujang; 🧂 Pinch of salt

成本 $10, 保存 $5

來源: Recommended by CookPal

15 Min
2 份量
$10

Bulgogi Rice Bowl

成本 $10, 保存 $5

來源: Recommended by CookPal

15 Min
2 份量
$10

食材

Main
- 🥩 150g sliced beef
- 🥕 1/2 carrot, julienned (75g)
- 100g bean sprouts
- 🧅 1/2 onion, sliced (100g)
- 2 bell peppers, sliced (60g)
- 1 tbsp sesame oil
- 🍚 2 bowls cooked rice (400g)
- 🥚 2 soft-boiled eggs
Marinade
- 🧄 1 tsp grated garlic
- 2 tbsp soy sauce
- 2 tbsp sake
- 2 tbsp gochujang
- 🧂 Pinch of salt

步驟

Julienne the carrot, slice the onion, and cut the bell peppers into thin strips after removing seeds and stems.

Mix the marinade ingredients in a bowl and massage into the beef. Let it sit for 10 minutes.

Heat sesame oil in a frying pan over medium heat. Add the beef and onion, stir-frying until the beef changes color.

Add the carrot and stir-fry until softened. Then add the bean sprouts and bell peppers, cooking for another minute.

Serve the stir-fried mixture over bowls of rice and top with soft-boiled eggs.

營養成分

每份

🔥

450

卡路里

25g
蛋白質
50g
碳水化合物
15g
脂肪

💡 小提示

Adjust the amount of gochujang for less spiciness if serving to children.Use leftover rice to save time and reduce waste.Pair with a side of kimchi for an authentic Korean experience.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。