RECIPES

Korean soy bibimbap with vegetable shavings and portobello mushrooms

The Bibimbap is an essential dish of the Korean cuisine. It is as aesthetic and appetizing as nutritious and balanced. It literally means “mixed rice” or “mixed food.” It consists of a bowl of rice with vegetables and, in this case, soy protein on top. Before eating, the ingredients should be stirred together and served with a sesame oil-based sauce. Meal rich in fiber and protein.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Japanese chive
  • Garlic
  • Dehydrated soy protein (Soy)
  • Mushroom Portobello
  • Fresh ginger
  • Sesame oil (Sesame)
  • Carrot
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)
  • Zucchini
  • Jazmin rice
  • White vinegar
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Calories131,3 Kcal
Fat2,8 g
of which saturated fat0,4 g
Carbohydrates14,7 g
of which sugar2,0 g
Proteins10,7 g
Salt0,2 g

Preparation time

Difficulty

Ingredients

  • Japanese chive
  • Garlic
  • Dehydrated soy protein (Soy)
  • Mushroom Portobello
  • Fresh ginger
  • Sesame oil (Sesame)
  • Carrot
  • Sriracha
  • Soy sauce (Soy, Gluten, Sulfites)
  • Zucchini
  • Jazmin rice
  • White vinegar
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Frying pan
  • Pot

Nutritional information (every 100 grams)

Calories131,3 Kcal
Fat2,8 g
of which saturated fat0,4 g
Carbohydrates14,7 g
of which sugar2,0 g
Proteins10,7 g
Salt0,2 g

Cooking step by step

Cooking
step by step

The rice:

Put rice, water and a pinch of salt in a pot.
(2 cups of water for each cup of rice)
Bring to a boil and lower the heat to a minimum.
Boil covered 15 min until the rice has absorbed the water. Set aside with the lid on. 

El arroz

Mis en place:

Leave soy mince to soak in a bowl with water.
Cut zucchini into thin half-moons.
Thinly slice mushrooms and chop scallion, keeping scallion greens and whites separate. Using a peeler, shave carrot into ribbons.
Peel and mince ginger. Mince garlic. 

The garlic and the dressing:

Toss scallion whites with white vinegar and a pinch of salt in a small bowl. Set aside to marinate.
In another small bowl, mix sesame oil, brown sugar, half the sriracha and half the soy sauce. 

To the frying pan:

Heat a dash of oil over medium-high heat.
Add carrot, season with salt and pepper. Cook until tender but still crisp, 3-4 minutes. Set aside.
Repeat with zucchini, then with mushrooms. All cooked separately.

The soy mince:

Remove excess water from the soy mince.
Heat a dash of oil in the pan over medium-high heat. Fry garlic and ginger for 30 seconds. Add soy mince. Cook until a bit crisp, about 4-5 min. Pour in remaining soy sauce and cook a moment until evaporated. Season with salt and pepper. 

Your meal:

Divide rice between bowls.
Arrange soy mince, zucchini, carrot, mushrooms, and scallion whites in vinegar on top.
Drizzle with sauce and remaining sriracha (if you want it spicier). Sprinkle with scallion greens and
serve.

Sirve tu plato - Bibimbap coreano de soja

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