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Bacalao glaseado al estilo coreano con arroz y brócoli al vapor
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Ingredients
- 3 dientes de ajo
- 20 g de jengibre fresco en rodajas de 1 cm
- 2 cucharadas de miel
-
1 ½
cucharadas de vinagre de arroz
or 1 cucharada de vinagre - 1 cucharada de salsa de soja
- 1 cucharada de aceite de sésamo tostado
- 1 cucharada de pasta de chile coreana (gochujang)
- 1 cucharada de pasta miso
- 4 filetes de bacalao fresco, con piel (500-600 g)
-
150
g de champiñones frescos en láminas de 1 cm
or 150 g de setas shiitake frescas en láminas de 1 cm - 200 g de ramilletes de brócoli
- 1000 g de agua
-
200
g de arroz basmati
or 200 g de arroz jazmín - 1 cucharadita de sal
- 2 cucharadas de semillas de sésamo tostado
- 50 g de cebolleta recta en rodajas de 1-2 mm
- 1 cucharada de aceite de sésamo
- Nutrition
- per 1 ración
- Calories
- 1912.3 kJ / 457.1 kcal
- Protein
- 31 g
- Carbohydrates
- 58.9 g
- Fat
- 11.5 g
- Saturated Fat
- 1.5 g
- Fibre
- 3.2 g
- Sodium
- 638.8 mg
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