Name: Korean bibimbap
Prep time: 30 min
Cook time: 15 min
Cuisine: Asia

Ingredients:

200 g rump steak
1 tablespoon soy sauce
1 tablespoon powdered sugar
2 cloves garlic
20 g fresh ginger
150 g basmati rice
30 ml water
2 large carrots
100 g soya sprouts
100 g spinach shoots
100 g green beans
1 large onion
1 tablespoon olive oil
1 tablespoon sesame oil
10 g white sesame seeds
4 eggs

For the sauce:

1 tablespoon sesame oil
1 tablespoon chilli pepper sauce

Instructions:

Cook the rice in boiling salted water.
Slice the beef into thin strips.
Chop the ginger and garlic.
In a bowl, mix the sugar, soy sauce, ginger, garlic and sesame oil.
Add the meat and marinate for 30 minutes.
Fry the spinach in a frying pan and drain if necessary.
Cook the soy sprouts for 3 minutes in boiling salted water.
Cook the beans in boiling water for about 8 minutes
Season these vegetables separately with a little sesame oil, salt, pepper, and half of the sesame seeds.
Peel and slice the carrots into julienne strips. Brown them in a frying pan.
Peel and slice the onion.
In a frying pan, brown the beef in olive oil with its marinade and onion.
In a bowl, mix together the sesame oil and chilli sauce.
Divide the rice into 4 bowls, place the vegetables on top, then the meat and finally the raw egg in the center. Sprinkle with the rest of the sesame seeds and add a teaspoon of sauce.

Energy	Total carbs	Sugar	Total fat	Saturated fat	Omega 3	Fibers	Sodium
462.5 Kcal	41.7 g	8.8 g	18.0 g	3.8 g	0.2 g	6.1 g	349.2 g

The nutritionist's advice:

This gourmet dish is complete and balanced. Serve with different meats or fish but also with other vegetables: peas, cabbage, eggplants, mushrooms, etc.

Korean bibimbap

Ingredients:

Instructions:

The nutritionist's advice:

Diseases

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