製作步驟/Preparation

1. 菠菜洗淨切段，放入滾水中快速汆燙後撈出瀝乾；紅蘿蔔切絲，同樣汆燙至稍微變軟。
2. 小黃瓜切絲、生菜切成適口大小；舒肥雞胸肉切片備用。
3. 不沾鍋以小火加熱，打入雞蛋，煎成自己喜歡熟度的荷包蛋。
4. 將白飯盛入碗中，依序擺上舒肥雞胸肉、菠菜、紅蘿蔔、小黃瓜、生菜與韓式泡菜。
5. 中間放上荷包蛋，淋上EZ1泡菜醬10g，最後撒上白芝麻。
6. 食用前將所有食材與泡菜醬充分拌勻，清爽有飽足感的低脂韓式拌飯完成！

1. Wash the spinach and cut into sections, quickly blanch in boiling water, then remove and drain. Julienne the carrot and blanch it similarly until slightly softened.
2. ​Julienne the cucumber and cut the lettuce into bite-sized pieces; slice the sous-vide chicken breast and set aside.
3. ​Heat a non-stick pan over low heat, crack in the egg, and fry to your preferred doneness.
4. ​Scoop the white rice into a bowl, then arrange the sous-vide chicken breast, spinach, carrot, cucumber, lettuce, and Korean kimchi on top.
5. ​Place the fried egg in the center, drizzle with 10g of EZ1 kimchi sauce, and finish by sprinkling with white sesame seeds.
6. ​Before eating, thoroughly mix all ingredients with the kimchi sauce. A refreshing, satisfying, low-fat Korean bibimbap is complete!