How To Make Korean Bibimbap | Easy Bibimbap Recipe | Recipe for bibimbap sauce | Ananya Banerjee

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: ground pork

Tofu is a plant-based protein, while ground pork is often less expensive than beef.

Soak shiitake mushrooms in hot water, then squeeze out the water and chop them.

Julienne carrots and cucumber.

Prepare bok choy.

Make the sauce by mixing gochujang, chopped garlic, powdered sugar, soy sauce, and vinegar.

Heat sesame oil in a pan, add garlic and sugar, then sauté bok choy until glazed and remove from pan.

Add more sesame oil, garlic, and carrots to the pan, sauté briefly, then remove.

Add more oil, sauté mushrooms with a bit of soy sauce and garlic, then remove from pan.

Plate the bibimbap starting with a bed of short grain rice.

Add cucumber, carrots, bok choy, and mushrooms on top of the rice.

Drizzle the prepared gochujang sauce liberally over the vegetables.

Fry an egg with a little salt and place it on top as the crowning glory.

Sprinkle white and black sesame seeds on top of the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens