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Korejski BBQ odresci s banchanom i zelenom salatom

Korejski BBQ odresci s banchanom i zelenom salatom
Zabilježio/la @okkai | 0 korisnika se svidjela ova namirnica | 0 korisnika je spremilo ovu namirnicu

Nutritivne vrijednosti

Po porciji od 445 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 1035 kcal
52% DV
Ukupne masti 84.0g
100% DV
Mononezasićene masti39.3g
Polinezasićene masti4.5g
Zasićene masti33.0g
Trans masti3.2g
Ukupni ugljikohidrati 35.0g
12% DV
Vlakna7.0g
Škrob18.0g
Šećeri10.0g
Proteini 34.0g
68% DV
Životinjski proteini31.0g
Biljni proteini3.0g

O proizvodu

Obrok u stilu korejskog BBQ-a temelji se na velikoj porciji jako prošarane govedine, uz nekoliko malih povrtnih priloga i umaka. Većina kalorija dolazi iz masnije govedine, dok prilozi dodaju umjerenu količinu ugljikohidrata, vlakana, natrija i mikronutrijenata.

Sastojci

  • marbled beef short rib
  • green leaf lettuce
  • cabbage salad mix
  • creamy sesame dressing
  • kimchi
  • corn salad
  • soy dipping sauce
  • pickled garlic cloves
  • scallion herb sauce
  • braised eggplant
  • gochujang sauce
  • sezamove sjemenke

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)4.5mcg15%
Kolin128.0mg23%
Folat (B9)105.0mcg26%
Niacin (B3)7.8mg49%
Pantotenska kiselina (B5)1.4mg28%
Riboflavin (B2)0.4mg32%
Tiamin (B1)0.2mg15%
Vitamin A420.0mcg47%
Vitamin B123.1mcg129%
Vitamin B60.6mg36%
Vitamin C24.0mg27%
Vitamin D0.4mcg2%
Vitamin E2.1mg14%
Vitamin K165.0mcg138%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij125.0mg13%
Bakar210.0mcg23%
Željezo4.8mg27%
Magnezij52.0mg12%
Fosfor345.0mg49%
Kalij760.0mg16%
Selen29.0mcg53%
Natrij1380.0mg60%
Cink7.9mg72%

Korejski BBQ mramorirani goveđi kratki rebarca s banchanom i salatom od zelenih listova

Uvod



Ovo se jelo temelji na kontrastu: bogatstvu mramoriranih goveđih kratkih rebara, čistoj gorčini zelene salate, oštroj svježini kimchija i tihoj slatkoći pirjanog patlidžana. Svaki je element zaseban, ali zajedno tvore skladno složen tanjur s disciplinom i obiljem pravog korejskog barbecue stola. Umaci se koriste štedljivo, tako da govedina ostane u središtu, a povrće zadrži svoju jasnoću.

Osnove recepta



  • Kategorija jela: Meso s roštilja s komponiranim banchanom

  • Kuhinja ili podrijetlo: Nadahnuto korejskom kuhinjom

  • Vrsta slijeda: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 445 g

  • Vrijeme pripreme: 15 minuta

  • Vrijeme kuhanja: 8 minuta

  • Ukupno vrijeme: 23 minute

  • Težina: Srednje zahtjevno


    • Oprema



  • Teška tava ili grill tava, 28 cm

  • Mali lončić

  • Zdjela za miješanje

  • Kuhinjska hvataljka

  • Tanjur za posluživanje


    • Sastojci



    Glavna komponenta


  • Mramorirana goveđa kratka rebarca, 200 g


    • Salata i banchan


  • Zelena lisnata salata, 35 g

  • Mješavina salate od kupusa, 35 g

  • Kimchi, 35 g

  • Salata od kukuruza, 30 g

  • Ukiseljeni češnjevi češnjaka, 15 g

  • Pirjani patlidžan, 35 g


    • Umaci i završetak


  • Kremasti dressing od sezama, 20 g

  • Sojin umak za umakanje, 18 g

  • Umak od mladog luka i začinskog bilja, 12 g

  • Gochujang umak, 10 g

  • Sjemenke sezama, 5 g


    • Postupak



  • 1. Izvadite mramorirana goveđa kratka rebarca iz hladnjaka 15 minuta prije pečenja. Temeljito ih posušite tapkanjem; površina treba biti lagano ljepljiva, a ne mokra. To osigurava ravnomjerno tamnjenje i pravilno zapečenu koricu.


  • 2. Zagrijavajte tešku tavu ili grill tavu na srednje jakoj vatri 3 minute. Površina treba biti dovoljno vruća da govedina odmah zacvrči pri dodiru.


  • 3. Pecite goveđa kratka rebarca 2 do 3 minute s prve strane, zatim 1 do 2 minute s druge strane. Vanjština treba biti duboko zapečena i lagano hrskava na rubovima, dok sredina ostaje sočna i mekana. Prebacite na dasku i ostavite da odmori 3 minute.


  • 4. Dok govedina odmara, stavite zelenu lisnatu salatu i mješavinu salate od kupusa u zdjelu. Lagano začinite kremastim dressingom od sezama i promiješajte samo dok listovi ne budu ravnomjerno obloženi i još uvijek hrskavi.


  • 5. Lagano zagrijte pirjani patlidžan u malom lončiću na laganoj vatri 1 do 2 minute, samo dok ne postane sjajan i mekan. Nemojte dopustiti da se dalje raspada.


  • 6. Narežite odmorenu govedinu poprečno na vlakna na komade veličine zalogaja. Meso se treba rezati čisto, s vidljivom mramoriranošću i sočnom unutrašnjošću.


  • 7. Rasporedite salatu od zelene lisnate salate i kupusa malo izvan središta tanjura. Oko nje složite kimchi, salatu od kukuruza, ukiseljene češnjeve češnjaka i pirjani patlidžan u odvojene porcije. Narezanu govedinu istaknuto položite uz povrće.


  • 8. Žlicom rasporedite sojin umak za umakanje, umak od mladog luka i začinskog bilja te gochujang umak u odvojene male naglaske oko tanjura ili uz govedinu. Završite sjemenkama sezama, lagano ih posipajući po mesu i po nekoliko listova salate.


    • Serviranje i posluživanje



    Poslužite odmah dok je govedina još topla, a salata ostaje hrskava. Tanjur treba djelovati skladno i promišljeno: bogato meso u središtu, svijetli banchan u odmjerenim porcijama i umaci postavljeni suzdržano, a ne obilno.

    Profesionalne napomene



  • Govedina se mora jako i kratko zapeći; prepečenje će izravnati i teksturu i okus.

  • Salatu začinite lagano kako bi podupirala meso, a ne natjecala se s njim.

  • Umake koristite kao naglaske, ne kao pokrov; svaki treba ostati prepoznatljiv na tanjuru.
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