Veggie Korean Bibimbap
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62

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62

Veggie korean bibimbap

3

(63)

30 min

0 kcal

martacarreno

martacarreno

Preparación de la receta

1

Sauté carrots, zucchini, bell bell pepper, red cabbage and cabbage separately until golden brown and set aside. Sauté the spinach with the soy sauce.

2

Cut the rest of the ingredients and place on the plate in triangles.

3

Smash one of the eggs and cook the other one stirring it with the fire very low and serve in the middle of the plate. Season with salt and pepper to taste or with more soy.

Ingredients

Steps

Calories

1

Sauté carrots, zucchini, bell bell pepper, red cabbage and cabbage separately until golden brown and set aside. Sauté the spinach with the soy sauce.

2

Cut the rest of the ingredients and place on the plate in triangles.

3

Smash one of the eggs and cook the other one stirring it with the fire very low and serve in the middle of the plate. Season with salt and pepper to taste or with more soy.

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

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Información nutricional

Per 100g

Calories

Per 100g

Calories

carbohydrates

carbohydrates

proteins

proteins

fats

fats

salt

salt

Sugars

Sugars

Saturated fats

Saturated fats

Desbloquear información nutricional

Hazte PLUS para ver la información nutricional de las recetas, y desbloquear muchas más funcionalidades PLUS.

Valoraciones

Se el primero en valorar esta receta...

Etiquetas

Asian

Dinner

Gluten free

Vegetarian

All

Meals

Vegetables

Lactose free

Salads and bowls

Egg

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