Lunch · Korean
Bibimbap with Soy-Chili Sauce
A Korean bowl of rice, beef, seasoned vegetables and egg, mixed at the table.
- per serving
- 711 kcal
- Protein
- 45 g
- Total time
- 43 min
- Makes
- 1 serving
- High protein
Instructions
Rinse the 70 g of white rice, put it in a small saucepan with 115 ml of water and cook covered for 15 minutes over low heat once it returns to a simmer; let rest for 5 minutes.
Cut the 70 g of carrot into thin sticks, slice the 80 g of mushrooms and wash the 80 g of spinach. Divide the 10 g of oil: 2 g for each vegetable, 2 g for the beef and 2 g for the egg.
In a nonstick skillet, cook in turn the carrot for 4 minutes with 15 ml of water, the mushrooms for 4 minutes, then the spinach for 2 minutes, each with its 2 g of oil; set aside separately.
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