FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Bibimbap

By Saveur
2 faves
More from this source
Saveur
Related tags
soups dairy free low fat nut free vegetarian lunch korean
Nutrition per serving    (USDA % daily values)
CAL
1678
FAT
143%
CHOL
104%
SOD
64%

Comments

Add a comment

Ingredients for 4 servings

FOR THE SAUCE:

¾ cup gochujang (Korean spicy soybean paste; available here)

6 tbsp. lemon-lime soda, such as Sprite

3 tbsp. doenjang (Korean soybean paste; available here) or miso

2 tbsp. corn syrup

2 tbsp. sesame oil

2 tbsp. minced garlic

2 tbsp. minced ginger

1 tbsp. brown rice vinegar

1½ tsp. sesame seeds

FOR THE BIBIMBAP:

4 oz. mung bean sprouts

8 oz. baby spinach

12 dried shiitake mushrooms

6 tbsp. canola oil

3 tsp. sesame oil

2 tbsp. plus 2 tsp. minced garlic

2½ tsp. minced ginger Kosher salt and black pepper, to taste

6 oz. gosari (called bracken fern), cut into 3 pieces (optional)

2 small Korean squash or zucchini, halved and cut crosswise into ¼″-thick slices

2 medium carrots, julienned

¼ small daikon radish, julienned

¾ tsp. sesame seeds

8 oz. firm tofu, cut into ½″-thick slabs

4 cups cooked white sushi rice

4 sunny-side-up eggs

2 leaves chicory, thinly sliced

2 leaves green-leaf lettuce, thinly sliced

1 scallion, thinly sliced

You might also like

Bibimbap
Big Girls Small Kitchen
Bibimbap
Closet Cooking
Bibimbap
Epicurious
Vegetarian Korean Dolsot Bibimbap
The Kitchn
Spicy Bbq Chicken Bibimbap
Closet Cooking
Korean Bibimbap
A Spicy Perspective
Korean Bibimbap With Sesame Chicken
Fine Cooking
Bibimbap
Use Real Butter
Brown Rice And Radish Bibimbap
Not Eating Out in New York
Roasted Butternut Squash, Black Bean And Swiss...
Closet Cooking