Bibimbap
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 4 | Eggs | |
| 400 g | Ground beef | |
| 250 g | Bean sprouts | |
| 200 g | Courgettes | |
| 200 g | Cucumber | |
| 2 | Carrots | |
| 250 g | Spinach | |
| 3 cloves | Garlic | |
| .5 tsp | Garlic powder | |
| 2 tbsp | Maple syrup | |
| 175 g | White rice | |
| 2.3 tbsp | Soy sauce | |
| 4 tbsp | Gochujang | |
| 2 tsp | Sesame oil | |
| 1 tbsp | Rice wine vinegar |
- Cook the rice according to packet instructions and set aside. Meanwhile, prepare the vegetables and separate into different bowls: soak the bean sprouts in boiling water for 2-3 minutes, then drain them; halve the courgettes and cucumbers lengthwise and then thinly slice; peel and cut the carrots into thin sticks; chop the spinach into strips and mince the garlic.
- Heat a small frying pan over medium-high heat. Spray with cooking spray, add bean sprouts, 1 teaspoon of soy sauce and a pinch of black pepper. Fry for about one minute until tender (don't overcook) and set aside on a plate.
- Spray the same pan with the cooking spray, and add the courgettes and carrots. Fry for a few minutes until tender, seasoning with a pinch of salt. Meanwhile, toss the cucumber slices in half of the rice wine vinegar and half the sesame oil. Season with a pinch of salt. Set all aside on the same plate as the sprouts.
- Spray the same (empty) pan with the cooking spray, and add the spinach and garlic powder, cooking until wilted. Set aside on the vegetable plate.
- Heat another frying pan over medium-high heat and add the beef and 2/3 of the garlic and fry for a couple of minutes until browned. Add the rest of the soy sauce and sesame oil, 1/4 of the gochujang, half the maple syrup, and fry for another few minutes until slightly caramelized. Reduce the heat to keep the beef warm while you prepare the sauce and eggs.
- In the other frying pan, spray and crack the eggs to fry to your preference. Meanwhile, make the bibimbap sauce by combining the remainder for the soy sauce, gochujang, rice wine vinegar, and garlic. Stir well to combine and set aside.
- When everything is finished, add rice to a serving bowl, and top with the beef and vegetables, arranging them into sections. Finish by topping with the fried egg and serve with the bibimbap sauce.
Fat:
27.6g
Saturates:
9.5g
Sugars:
14.4g
Protein:
32.5g
Carbs:
60g
Fiber:
3.6g
51.8%
Calories
60.6%
Carbs
38.2%
Protein
69%
Fat
14.4%
Fiber