Bulgogi Beef and Bean Sprout Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl brings together the savory richness of thinly sliced beef and the crisp texture of bean sprouts.
This rice bowl brings together the savory richness of thinly sliced beef and the crisp texture of bean sprouts. The soy sauce seasoning soaks in nicely, making it an easy, quick dinner for busy evenings.
Rice bowls · 15 minutes to cook
Nutrition (per 480.5g serving): 775.7 kcal · protein 22.5g · carbohydrate 76.7g · fat 39.6g · sodium 1019.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Bean sprouts release a lot of water if cooked too long, so stir-fry them briefly over high heat.
Tips: If the beef releases a lot of fat, you can pour some out of the pan before adding the seasoning.
Tips: Add all the seasoning at once and stir-fry quickly so the flavor stays even when served over rice.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked rice — 210 g
- Thinly sliced beef brisket — 80 g
- Mung bean sprouts — 120 g
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 pc
- Soy sauce — 0.8 Tbsp
- Sugar — 0.7 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp