One of the most well known Korean dishes. A warm rice bowl topped with all sorts of seasoned sautéed vegetables served with Gochujang a spicy-sweet Korean sauce typically made of a blend of chilies, glutinous rice, salt, and fermented soybeans.Bibim means mixing, and bap means rice, so we mix everything together when we eat
Any toppings go great with bibimbap.
The toppings I made last night were :
Beansprouts –
steam or boil until wilted, squeeze out excess liquid then season with sea salt, white sesame, and sesame oil
Spinach –
chop then boil, squeeze water, season with soy sauce, brown sugar, and black and white sesamePickled daikon radish and carrots
Sticky teriyaki sesame tofu
1 cut atsuage or extra firm tofu into cubes
2 coat with potato or corn starch, salt, pepper, and nutritional yeast
3 make teriyaki sesame sauce mix 2TBS soy sauce, 2tsp maple syrup, 2TBS water, pinch cayenne, and white sesame
4 in a frying pan, heat canola oil, sauté tofu until nicely brown
5 pour teriyaki sesame sauce, and marinate until glazed
Kinpira gobo (burdock)
1 wash off the gobo skin, then diagonally slice thinly l, soak in the water m, change water until the water becomes clean.
2 in a frying pan, heat sesame oil over medium high heat and stir fry gobo and red chili pepper
3 add brown sugar, drizzle soy sauce and water, cook until most of liquid evaporates, sprinkle black sesame