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Receta Vegetarian Bibimbap – Korean Rice with Vegetables And Kochujang –
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Raciónes: 2
Ingredientes
- 1 tablespoon rice wine vinegar
- 1 teaspoon grated fresh ginger
- Kosher salt
- 1 teaspoon sugar
- 1 pickling cucumber, thinly sliced
- Vegetable oil, for pan frying
- 1 bunch bunshimeji or similar mushrooms, roots trimmed
- 1 zucchini, 1/2â³ dice
- 2 tablespoons sweet soy sauce (kecap manis), or regular soy sauce
- 2 big handfuls mung bean sprouts
- 1 tablespoon toasted Asian sesame oil
- 1 pound tofu, prepared for making as per How To Make Tofu Really Freaking Delicious
- 4 poached, soft boiled, or fried eggs
- Plenty of cooked white Asian rice (like Kokuho rose or other similar short grained varieties), held hot
- 1 bunch scallions, thinly sliced
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 2 servings | |
| Calories 253 | |
| Calories from Fat 118 | 47% |
| Total Fat 13.26g | 17% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1394mg | 58% |
| Potassium 868mg | 25% |
| Total Carbs 16.37g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.37g | 6% |
| Protein 18.78g | 30% |
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