Korean Bibimbap

Korean Bibimbap Yield: 4 Prep Time:30 minutes Cook Time:30 minutes Ingredients: For the Korean Bibimbap: 3 cups cooked sticky rice (1 1/4 cups dry rice) 8 ounces loose leaf spinach or chopped kale 8 ounces sliced mushrooms (oyster, shiitake, or cremini) 1 cup shredded carrots 1 cup mung bean sprouts 1 bunch green onions, cut into 1 inch segments 2 teaspoons sesame oil 1/4 cup vegetable broth 1¬†garlic clove, minced 1 teaspoon sesame seeds 4 eggs Salt and pepper For the Gochujang Sauce: 1/2 cup korean gochujang sauce (found at Asian markets or Whole Foods) 2 tablespoons sesame oil 2 … Continue reading Korean Bibimbap

Korean Spicy Bibimbap Sauce

  Korean Spicy Bibimbap Sauce By Monica Servings: makes 3/4 cup Ingredients 4 tablespoons gochujang (Korean red hot pepper paste) 2 tablespoons sesame oil 2 tablespoons brown sugar 1 tablespoon soy sauce 1 tablespoon water 2 teaspoons rice vinegar 2 teaspoons minced garlic (2 cloves) 1 tablespoon toasted sesame seeds (optional) Directions Whisk ingredients together until combined. Cover and refrigerate for up to 2 weeks. Leftovers may be frozen. Use sauce as a condiment for Bibimbap and other Korean dishes. Serve in a small bowl or a condiment squeeze bottle. Continue reading Korean Spicy Bibimbap Sauce