Bibimbap Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 399.4
- Total Fat: 20.2 g
- Cholesterol: 228.0 mg
- Sodium: 5,397.9 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.9 g
- Protein: 23.1 g
View full nutritional breakdown of Bibimbap Soup calories by ingredient
Introduction
This soup was inspired by bibimbap, a Korean "mixed rice" dish, made with beef, assorted vegetables, and egg on rice. This is great for cleaning out the fridge and stretching a single serving of beef into dinner for three. This soup was inspired by bibimbap, a Korean "mixed rice" dish, made with beef, assorted vegetables, and egg on rice. This is great for cleaning out the fridge and stretching a single serving of beef into dinner for three.Number of Servings: 3
Ingredients
-
3 oz. cooked beef
1/4 c soy sauce
1/4 c rice wine vinegar
1 clove garlic, minced
6 oz. dry rice noodles.
2 T peanut oil
2 c. brussels sprouts, stemmed, halved, and shredded
2 carrots, julienned
Soy sauce and seasoned rice wine vinegar to taste
Directions
Cut the beef into bite-sized strips. Mix soy sauce, rice wine vinegar, and garlic. Add beef, cover, and refrigerate for at least one hour. If you choose to use fresh beef, allow at least two hours for marinating.
In a large pot, bring one quart of water to a rolling boil. Add rice noodles and cook to package instructions. When done, remove noodles from water with tongs and toss with peanut oil to coat. Return reserved water to a boil; add shredded brussels sprouts and cook approximately one minute. Drain and set aside. Return pot to heat; lightly coat the bottom with peanut oil. Add carrots and cook, stirring constantly, for one minute. Add beef and marinade, continuting to cook for two more minutes, stirring frequently. If you choose to use raw meat, do not add marinade. Mix a fresh marinade of soy sauce, vinegar and garlic, and discard the used marinade. Add the brussels sprouts and a cup of water; bring mixture to a boil. Crack eggs onto the mixture, and allow them to cook, without stirring, until the whites are no longer raw. Add noodles and 2 c. water, stir to mix all ingredients. Simmer for one to two minutes and season to taste with soy sauce and rice wine vinegar. (Taste it first! The marinade might be enough to flavor the soup. If not, add more until satisfied.) Serve hot. Using this recipe, one serving is very large.
Number of Servings: 3
Recipe submitted by SparkPeople user ANNESHINE.
In a large pot, bring one quart of water to a rolling boil. Add rice noodles and cook to package instructions. When done, remove noodles from water with tongs and toss with peanut oil to coat. Return reserved water to a boil; add shredded brussels sprouts and cook approximately one minute. Drain and set aside. Return pot to heat; lightly coat the bottom with peanut oil. Add carrots and cook, stirring constantly, for one minute. Add beef and marinade, continuting to cook for two more minutes, stirring frequently. If you choose to use raw meat, do not add marinade. Mix a fresh marinade of soy sauce, vinegar and garlic, and discard the used marinade. Add the brussels sprouts and a cup of water; bring mixture to a boil. Crack eggs onto the mixture, and allow them to cook, without stirring, until the whites are no longer raw. Add noodles and 2 c. water, stir to mix all ingredients. Simmer for one to two minutes and season to taste with soy sauce and rice wine vinegar. (Taste it first! The marinade might be enough to flavor the soup. If not, add more until satisfied.) Serve hot. Using this recipe, one serving is very large.
Number of Servings: 3
Recipe submitted by SparkPeople user ANNESHINE.