korean

Barley Bibimbap with Wild Greens and Fried Egg

Name: Barley Bibimbap with Wild Greens and Fried Egg
Yield: 1 serving
Cuisine: korean
Ingredients: 263 g cooked barley; 88 g spinach, blanched and squeezed dry; 98 g bean sprouts, blanched; 109 g shiitake mushrooms, sliced; 55 g egg; 20 g gochujang; 9 g rice vinegar; 11 g soy sauce; 9 g neutral cooking oil; 5 g toasted sesame oil; 2 g salt

This dish pairs cooked barley with spinach, blanched and squeezed dry, egg and bean sprouts, blanched. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Vegetarian High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

97 g Carbohydrates

21 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

263g cooked barley 323 kcal
88g spinach, blanched and squeezed dry 20 kcal
98g bean sprouts, blanched 29 kcal
109g shiitake mushrooms, sliced 24 kcal
55g egg 79 kcal
20g gochujang 41 kcal
9g rice vinegar 2 kcal
11g soy sauce 8 kcal
9g neutral cooking oil 80 kcal
5g toasted sesame oil 44 kcal
2g salt 0 kcal

Cooking instructions

cooked barley
Cook barley according to package directions (or use pre-cooked). Warm it in a bowl for serving.
spinachbean sproutssoy saucetoasted sesame oilsalt
Season spinach with a pinch of salt and 1 g sesame oil. Toss bean sprouts with soy sauce and a pinch of salt.
shiitake mushroomsneutral cooking oilsalt
Heat neutral oil in a skillet. Saute mushrooms 3 minutes until browned; season lightly with salt.
cooked barleyegg
Fry the egg to your preference. Add barley to a bowl, arrange vegetables on top, and add the egg.
gochujangrice vinegar
Stir gochujang with rice vinegar to thin slightly, spoon over, and mix well to eat.