Korean Rice Bowl With Beef Vegetables And Fried Eg... Recipe

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Korean Rice Bowl With Beef Vegetables And Fried Eg...
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Ingredients
19
Count
Nutrition
615
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. 1. FOR THE PICKLED VEGETABLES: Toss the sprouts, carrot, cucumber, and vinegar together in a medium bowl to combine. Press lightly on the vegetables to submerge in the vinegar as much as possible, then cover with plastic wrap and refrigerate for 30 minutes, or up to 24 hours. Drain the vegetable from the vinegar and set aside.
  2. 2. FOR THE RICE: Meanwhile, bring the rice and water to a boil in a medium saucepan over high heat, then cover, reduce the heat to low, and cook for 7 minutes. Remove the rice from the heat, and let sit, covered, until tender, about 15 minutes.
  3. 3. FOR THE BEEF, SPINCAH, AND EGGS: Adjust an oven rack to the lower-middle position, place 4 ovensafe serving bowls on the rack, and heat the oven to 200 degrees. Toss the beef and soy sauce together in a medium bowl.
  4. 4. Heat 1 tablespoon of the vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the beef and shiitakes and cook until the beef is cooked through and the mushrooms are soft, about 3 minutes. Transfer the mixture to a platter and keep warm in the oven next to the bowls.
  5. 5. Add 1 more tablespoon vegetable oil and the garlic to the skillet and return to medium-high heat until the garlic is sizzling and fragrant, about 30 seconds. Stir in the spinach and cook, tossing constantly, until wilted, about 1 minute. Season with salt and pepper to taste and spoon onto the platter in a separate pile next to the beef in the oven.
  6. 6. Portion the cooked rice into the warm serving bowls, top with the beef, mushrooms, and spinach, and return to the oven to keep warm while cooking the eggs.
  7. 7. Wipe the skillet clean with a wad of paper towels, add the remaining tablespoon oil to the skillet, and return to medium-high heat until shimmering. Following the illustration below, quickly add the eggs to the skillet. Season the eggs with salt and pepper, cover, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.
  8. 8. Uncover the eggs and remove from the heat. Remove the bowls of rice from the oven and slide one egg on top of each bowl. Drizzle the sesame oil over the eggs, add the pickled vegetables, and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 614.79 Kcal (2574 kJ)
Calories from fat 193.1 Kcal
% Daily Value*
Total Fat 21.46g 33%
Cholesterol 210.1mg 70%
Sodium 909.93mg 38%
Potassium 640.22mg 14%
Total Carbs 83.76g 28%
Sugars 6.36g 25%
Dietary Fiber 5.7g 23%
Protein 25.46g 51%
Vitamin C 11.8mg 20%
Vitamin A 0.2mg 5%
Iron 3.7mg 21%
Calcium 83.7mg 8%
Amount Per 100 g
Calories 85.27 Kcal (357 kJ)
Calories from fat 26.78 Kcal
% Daily Value*
Total Fat 2.98g 33%
Cholesterol 29.14mg 70%
Sodium 126.2mg 38%
Potassium 88.79mg 14%
Total Carbs 11.62g 28%
Sugars 0.88g 25%
Dietary Fiber 0.79g 23%
Protein 3.53g 51%
Vitamin C 1.6mg 20%
Iron 0.5mg 21%
Calcium 11.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

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