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Amber D. Marcu
Korean bibimbap
Rice dish with sesame, cucumber, pointed pepper, carrot, minced beef, egg and sambal.
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Ingredients
Directions
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Heat a skillet without oil or butter and toast the sesame seed for 3 minutes. Allow to cool on a plate.
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Cut the cucumber into slices and then into strips. Remove the stalks and seeds from the peppers and cut the flesh into thin rings.
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Squeeze out the lime. Sprinkle the carrot with the lime juice and sprinkle with the sesame seeds.
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Heat the basmati rice according to the instructions on the package.
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Heat the oil in a stirring stir fry the mince with the sambal on high heat in 3 min. Golden brown and cooked.
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Heat the oil in a frying pan and fry a fried egg per person.
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Divide the rice over the bowls and then the cucumber, pointed pepper, carrot julienne and minced meat. Put the egg on it. Yummy! .
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Nutrition
930Calories
Sodium0% DV0g
Fat72% DV47g
Protein94% DV47g
Carbs25% DV75g
Fiber0% DV0g
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