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Recipe
(2-3 serving)
2 carrots
1/2 red bell pepper
1/2 zucchini (summer squash)
120g soybean sprouts
spinach
a handful of shiitake mushrooms (optional)
eggs
sesame oil
sesame seeds
gochujang
soy sauce
corn syrup or sweetener of your choice
1 tsp crushed garlic
Recipe:
1) Start by blanching spinach and bean sprouts for about 1 minute each. Let water drain and set aside.
2) Slice carrot, zucchini, and red bell pepper into bite-sized pieces or thin strips. I prefer thin strips so they can better blend into the rice when mixing. Stir-fry the vegetables for 3-5 minutes each. Season with a pinch of salt.
3) Remove excess water from the spinach and bean sprouts. Cut the spinach into pieces with scissors. Marinate spinach and bean sprouts in separate bowls with sesame oil, and a pinch of salt.
4) Top off your rice bowl with the veggies. Add 1 tbsp gochujang and sesame oil or mix 1 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp corn syrup (or honey), and 1 tsp of crushed garlic for the sauce. Enjoy! 🥰