❗️WEIGHT-LOSS RECIPE❗️DELICIOUS STEAMED Bibimbap & Soup in 10 MINUTES❗️EASY & HEALTHY DIET RECIPE

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Prepare a steamer pot with three tiers and fill the bottom reservoir with 8 cups (2 L) of water.

Bring the water to a boil.

In a bowl, combine 200 g of beef ribeye slices with 1 tablespoon of soy sauce, 1/2 tablespoon of sesame oil, 1/2 tablespoon of minced garlic, 1/2 teaspoon of brown sugar, freshly ground black pepper, and a pinch of salt. Mix well and let it sit for 30 minutes at room temperature or refrigerate for up to 24 hours.

Prepare the vegetables: chop squash, shiitake mushrooms, carrots, and spinach. Season the vegetables with a little salt.

In a heat-safe bowl lined with parchment paper, crack two eggs and sprinkle a little salt on top.

For the soup, add 200 g of Napa cabbage leaves, 4 tablespoons of twang (Korean soybean paste), 1 tablespoon of soy sauce, 1/4 medium onion, 1/2 tablespoon of minced garlic, and a handful of green onions to the boiling water. Stir for about 10 seconds.

Add the Tashi Pac to the soup mixture and optionally add a pinch of Korean dried red pepper flakes.

Place the vegetable tray on top of the steamer pot and cover with a lid. Steam for 10 minutes on high heat.

After 10 minutes, turn off the heat and remove the Tashi Pac from the soup. Add the green onions to the soup and mix well. Taste and adjust seasoning with salt if necessary.

Remove the vegetables from the steamer and plate them. Use kitchen shears to break up the beef and add it to the plate.

Remove the eggs from the bowl, cut them in half, and place them on the plate.

Sprinkle sesame seeds on top of the dish and serve with gochujang sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens