Informations supplémentaires
30 min.
|
637 kcal
|
easy
|
|
Printable version
1. Setup
Cut the carrot into small sticks or grate it. Slice the mushrooms.
2. Cook the rice
Rinse the rice. Bring a pot with 1.5 2P | 2 3P cups of water to a boil. Pour in the rice, cover and cook over low heat for 10-12 minutes.
3. Cook the vegetables
In a pan over medium-high heat, add a drizzle of oil. Add the mushrooms and cook for 4-5 minutes. Season with salt and pepper, remove from the pan and reserve. In the same pan, add the spinach and cook for 1 minute. In a bowl, mix the cooked spinach with half of the sesame oil and half of the sesame seeds. Set aside and keep warm.
4. Cook the beef
In the pan over medium-high heat, add a drizzle of oil. Cook the beef for 5-6 minutes and break into pieces. Add the soy sauce and cook for another 1 minute. Adjust the seasoning to taste.
5. Make the sauce
In a bowl, mix the gochujang paste with the honey, the rest of the sesame oil and 1 tbsp. of rice wine vinegar. Add 1 tbsp. of water if desired.
6. Plate your dish
Serve the beef with the rice, the carrot, the spinach, the mushrooms, the kimchi and the sauce. Garnish with the rest of the sesame seeds. Bon appétit!
280gGround Beef
120mlKimchi
1unitCarrot(s)
100gWhite Medium Mushroom
15gGrilled Sesame Seeds
140gBasmati Rice
40gBaby Spinach
2unitSoy Sauce
15mlSesame Oil
20mlGochujang
2unitHoney
What you need
Pot, pan, bowls, whisk
637 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
74g
25%
fat
20g
31%
cholesterol
77mg
26%
fiber
4g
16%
protein
38g
saturated
6g
30%
sodium
770mg
32%
sugar
13g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg