2 Serves
80 Mins
Cook the Japanese short-grain rice in a rice cooker until fluffy.
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KoreanVitamin E
4 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
32 µg / 400 µgCalcium
62 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
144 mg / 1,250 mgPotassium
634 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Using a chefs knife, julienne the carrots and onions, and slice the mushrooms.
Heat vegetable oil in a frying pan over medium heat and sauté the carrots, onions, and mushrooms separately until tender, seasoning with salt and pepper.
Assemble the bowls by placing the cooked rice at the bottom and arranging the sautéed vegetables on top, finishing with a dollop of gochujang and a sprinkle of sesame seeds.
Serve the bowl immediately while hot, mixing everything thoroughly before eating.
25
g151
g11
g
Lebanese