Bibimbap with Gochujang

Name: Bibimbap with Gochujang
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Ingredients: 14 oz (800g) of cooked rice or 2 instant rice; 8 oz mungbean sprouts (4 cups); 8 oz baby spinach(8 cups) or zucchini, cut into thin strips (1 medium, 2 cups); 4 oz carrot, cut into thin strips (1/2 medium size, 1 cup); 2 tsp cooking oil; 2 eggs; Seasoning; 6 tsp Yondu or salt; 4 tsp Sesame oil; Sauce; 6 tbsp Sempio Gochujang; 2 tbsp Yondu; 4 tsp Sesame oil; 💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

VORBEREITUNGSZEIT 5 Min.

ZUBEREITUNGSZEIT 40 Min.

PORTIONEN 2

SCHÄRFEGRAD

ZUTATEN

7 oz (400g) of cooked rice or 1 instant rice
4 oz mungbean sprouts
4 oz baby spinach or zucchini
2 oz (1/2 medium size) carrot
1 tsp cooking oil
1 eggs

Seasoning

3 tsp Yondu or salt
2 tsp Sesame oil

Sauce

3 tbsp Sempio Gochujang
1 tbsp Yondu
2 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

14 oz (800g) of cooked rice or 2 instant rice
8 oz mungbean sprouts (4 cups)
8 oz baby spinach(8 cups) or zucchini, cut into thin strips (1 medium, 2 cups)
4 oz carrot, cut into thin strips (1/2 medium size, 1 cup)
2 tsp cooking oil
2 eggs

Seasoning

6 tsp Yondu or salt
4 tsp Sesame oil

Sauce

6 tbsp Sempio Gochujang
2 tbsp Yondu
4 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

28 oz (1600g) of cooked rice or 4 instant rice
16 oz mungbean sprouts
16 oz baby spinach or zucchini
8 oz (1/2 medium size) carrot
4 tsp cooking oil
4 eggs

Seasoning

12 tsp Yondu or salt
tsp Sesame oil

Sauce

12 tbsp Sempio Gochujang
4 tbsp Yondu
8 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

ZUTATEN

7 oz (400g) of cooked rice or 1 instant rice
4 oz mungbean sprouts
4 oz baby spinach or zucchini
2 oz (1/2 medium size) carrot
1 tsp cooking oil
1 eggs

Seasoning

3 tsp Yondu or salt
2 tsp Sesame oil

Sauce

3 tbsp Sempio Gochujang
1 tbsp Yondu
2 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

14 oz (800g) of cooked rice or 2 instant rice
8 oz mungbean sprouts (4 cups)
8 oz baby spinach(8 cups) or zucchini, cut into thin strips (1 medium, 2 cups)
4 oz carrot, cut into thin strips (1/2 medium size, 1 cup)
2 tsp cooking oil
2 eggs

Seasoning

6 tsp Yondu or salt
4 tsp Sesame oil

Sauce

6 tbsp Sempio Gochujang
2 tbsp Yondu
4 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

28 oz (1600g) of cooked rice or 4 instant rice
16 oz mungbean sprouts
16 oz baby spinach or zucchini
8 oz (1/2 medium size) carrot
4 tsp cooking oil
4 eggs

Seasoning

12 tsp Yondu or salt
tsp Sesame oil

Sauce

12 tbsp Sempio Gochujang
4 tbsp Yondu
8 tsp Sesame oil

💡Tip. The sauce recipe makes enough sauce for multiple servings. Start with approximately 1 tablespoon per person and adjust to taste.

ZUBEREITUNG

1 Prep the Vegetables: Rinse the bean sprouts and spinach thoroughly and drain well. Cut the carrot into thin strips.

2. Season the Bean Sprouts and Spinach: Bring a pot of water to a boil. Blanch the bean sprouts and spinach separately for 30 seconds. Rinse under cold water and squeeze out any excess water. In separate bowls, season the bean sprouts with 2 tsp Yondu and 2 tsp sesame oil. Then season the spinach with another 2 tsp Yondu and 2 tsp sesame oil.
💡Tip. Seasoning each vegetable separately helps preserve its unique texture and flavor

3. Cook the Carrots & Fry the Egg: Heat 1 tsp cooking oil in a pan over medium heat. Add the carrots and cook for 3 minutes, until slightly softened. Add 2 tsp Yondu and mix well. Transfer the carrots to a plate. Add 1 tsp cooking oil to the same pan, then fry an egg to your liking.
💡Tip. Avoid overcooking the carrots to maintain a pleasant crunch."

4. Make the Bibimbap sauce & Warm the rice: While the rice is heating the microwave, combine 6 tbsp gochujang, 2 tbsp Yondu, and 4 tsp sesame oil in a small bowl. Mix until smooth.

5. Assemble: Add the warm rice to bowl and top with the egg, bean sprouts, spinach, and carrots. Serve with the bibimbap sauce and mix everything together before eating.
💡Tip. For extra flavor and texture, garnish with roasted seweed flakes(Gim) and sesame seeds before serving.