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Korejski BBQ mermerni juneći kratki rebarci sa bančan prilozima i salatom od zelenih listova

Korejski BBQ mermerni juneći kratki rebarci sa bančan prilozima i salatom od zelenih listova
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Nutritivne vrednosti

Po porciji od 445 g

% dnevne vrednosti na osnovu ishrane 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 ugljeni hidrati 35.0g
12% DV
Vlakna7.0g
Skrob18.0g
Šećeri10.0g
Proteini 34.0g
68% DV
Životinjski proteini31.0g
Biljni proteini3.0g

O proizvodu

Obrok u stilu korejskog BBQ-a zasniva se na velikoj porciji jako mermernog junećeg mesa, uz nekoliko malih povrtnih priloga i sosova. Najviše kalorija dolazi iz masnijeg mesa, dok prilozi dodaju umereno ugljene hidrate, vlakna, natrijum i mikronutrijente.

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
  • semenke susama

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)4.5mcg15%
Holin128.0mg23%
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%Poluvreme
Kalcijum125.0mg13%
Bakar210.0mcg23%
Gvožđe4.8mg27%
Magnezijum52.0mg12%
Fosfor345.0mg49%
Kalijum760.0mg16%
Selen29.0mcg53%
Natrijum1380.0mg60%
Cink7.9mg72%

Korejski BBQ mermerna goveđa kratka rebra sa banchan prilozima i salatom od zelenih listova

Uvod



Ovo jelo je zasnovano na kontrastu: bogatstvu mermernih goveđih kratkih rebara, čistoj gorčini zelene salate, prodornoj svežini kimchija i tihoj slatkoći dinstanog patlidžana. Svaki element je zaseban, ali zajedno čine skladno komponovan tanjir sa disciplinom i obiljem pravog korejskog barbecue stola. Sosovi se koriste štedljivo, tako da govedina ostane u središtu, a povrće zadrži svoju jasnoću.

Osnovne informacije o receptu



  • Kategorija jela: Grilovano meso sa komponovanim banchan prilozima

  • Kuhinja ili poreklo: Inspirisano korejskom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 445 g

  • Vreme pripreme: 15 minuta

  • Vreme kuvanja: 8 minuta

  • Ukupno vreme: 23 minuta

  • Težina: Srednje zahtevno


    • Oprema



  • Težak tiganj ili grill tiganj, 28 cm

  • Mala šerpa

  • Posuda za mešanje

  • Hvataljke

  • Tanjir za serviranje


    • Sastojci



    Glavna komponenta


  • Mermerna goveđa kratka rebra, 200 g


    • Salata i banchan


  • Zelena lisnata salata, 35 g

  • Mešavina salate od kupusa, 35 g

  • Kimchi, 35 g

  • Salata od kukuruza, 30 g

  • Kiseli čenovi belog luka, 15 g

  • Dinstani patlidžan, 35 g


    • Sosovi i završnica


  • Kremasti preliv od susama, 20 g

  • Soja sos za umakanje, 18 g

  • Sos od mladog luka i začinskog bilja, 12 g

  • Gochujang sos, 10 g

  • Seme susama, 5 g


    • Priprema



  • 1. Izvadite mermerna goveđa kratka rebra iz frižidera 15 minuta pre kuvanja. Temeljno ih osušite tapkanjem; površina treba da bude blago lepljiva, a ne mokra. To obezbeđuje ravnomerno tamnjenje i pravilno zapečenu koricu.


  • 2. Zagrejte težak tiganj ili grill tiganj na srednje jakoj vatri 3 minuta. Površina treba da bude dovoljno vrela da govedina zacvrči odmah pri dodiru.


  • 3. Pecite kratka rebra 2 do 3 minuta sa prve strane, zatim 1 do 2 minuta sa druge strane. Spoljašnjost treba da bude duboko zapečena i blago hrskava po ivicama, dok sredina ostaje sočna i mekana. Prebacite na dasku i ostavite da odmori 3 minuta.


  • 4. Dok meso odmara, stavite zelenu lisnatu salatu i mešavinu salate od kupusa u činiju. Lagano začinite kremastim prelivom od susama i promešajte samo dok listovi ne budu ravnomerno obloženi, a i dalje hrskavi.


  • 5. Lagano zagrejte dinstani patlidžan u maloj šerpi na tihoj vatri 1 do 2 minuta, samo dok ne postane sjajan i mekan. Ne dozvolite da se dalje raspadne.


  • 6. Odmorenu govedinu isecite popreko na vlakna na komade veličine zalogaja. Meso treba da se seče čisto, sa vidljivim mermeriranjem i sočnom unutrašnjošću.


  • 7. Rasporedite salatu od zelene lisnate salate i kupusa blago van centra tanjira. Oko nje stavite kimchi, salatu od kukuruza, kisele čenove belog luka i dinstani patlidžan u odvojene porcije. Isečenu govedinu istaknuto postavite pored povrća.


  • 8. Kašikom rasporedite soja sos za umakanje, sos od mladog luka i začinskog bilja i gochujang sos kao odvojene male akcente po tanjiru ili uz govedinu. Završite semenom susama, lagano ga posipajući preko mesa i nekoliko listova salate.


    • Serviranje i iznošenje



    Poslužite odmah, dok je govedina topla, a salata ostaje hrskava. Tanjir treba da deluje skladno i promišljeno: bogato meso u središtu, svetli banchan prilozi u odmerenim porcijama i sosovi postavljeni uzdržano, a ne obilno.

    Profesionalne napomene



  • Govedina mora biti jako i kratko zapečena; prekuvavanje će umanjiti i teksturu i ukus.

  • Neka salata bude samo lagano začinjena, tako da podržava meso umesto da mu parira.

  • Koristite sosove kao akcente, ne kao preliv preko svega; svaki treba da ostane jasno prepoznatljiv na tanjiru.
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