Easy To Make Vegetable Bibimbap
|Minced garlic||1 Teaspoon|
|Steamed bean sprouts||1⁄2 Cup (8 tbs)|
|Thinly sliced cucumber||1⁄2 Cup (8 tbs)|
|Thinly sliced carrots||1⁄2 Cup (8 tbs)|
|Steamed rice||1 Cup (16 tbs)|
|Fried egg||1 , slightly cooked yolk|
|Hot pepper sauce||1 Tablespoon|
|Hot pepper paste||2 Tablespoon (Go-Chu-Jang)|
|Sesame oil||1 Tablespoon|
|Sesame seed||1 Tablespoon|
1. In a small pot, fill with cold water and 1 tsp of garlic and bring to boil. Wash bean sprouts with cold water and cook in boiling water for five minutes. Remove sprouts and add 1/2 tsp of salt or salt to taste.
2. Thinly slice your cucumber, carrots, and lettuce.
3. Fry one egg over easy, keeping yolk runny.
4. Once all ingredients are prepared, place rice in a large bowl and arrange vegetables around the rice. Pour hot pepper sauce around vegetables and place the fried egg on top. Enjoy!
Calories 352 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.8%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 105.8 mg35.3%
Sodium 341.2 mg14.2%
Total Carbohydrates 48 g16.1%
Dietary Fiber 6.5 g25.9%
Sugars 11.3 g
Protein 9 g18.3%
Vitamin A 127.8% Vitamin C 23.2%
Calcium 10.6% Iron 18%
*Based on a 2000 Calorie diet