Korean Bibimbap Bowl
Warm rice topped with individually seasoned vegetables, crisp cucumber and a fried egg, brought together by a spicy gochujang sauce. Colourful, filling and made for mixing at the table..
Kochzeit
50 min
Portionen
4
Zutaten
11
Nährwerte
pro Portion436 kcal
Kalorien
14 g
Eiweiß
12 g
Fett
68 g
Kohlenhydrate
Zubereitung
- 1
Cook the rice according to the package instructions. Cut the carrots into fine matchsticks and the cucumber into half-moons; briefly blanch the spinach and bean sprouts separately and squeeze them dry.
- 2
Sauté the carrots in a little sesame oil until just tender. Season the spinach and sprouts separately, each with a pinch of salt, minced garlic and a splash of soy sauce.
- 3
Stir the gochujang paste with the remaining sesame oil, soy sauce and a splash of water into a glossy sauce.
- 4
Fry the eggs sunny-side up, keeping the yolks runny.
- 5
Divide the rice among bowls, arrange the vegetables in sections on top, add a fried egg to each, drizzle with the sauce and finish with sesame seeds.
