Bibimbap

Jaden requested for bibimbap. a tedious meal to prepare but result is satisfying. I substituted beansprout with pea sprout and opted out some traditional ingredients. This time I followed recipe from Judy Joo @ cookingchanneltv.com I used shimeiji and dried shiitake mushrooms, yellow and green zucchini, carrot, baby spinach, pea sprout, kimchi and sunny side eggs. 

Bibimbap Sauce:

• 3 tablespoons gochujang
• 2 1/2 tablespoons mirin
• 2 teaspoons sesame seeds
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1 teaspoon thinly sliced scallions or spring onions

• Toppings:

  • 3 tablespoons soy sauce
  • 2 tablespoons mirin, plus extra for deglazing pan as needed
  • 1 tablespoon sesame oil
  • 2 cloves garlic, grated
  • 1 teaspoon grated ginger
  • 1 teaspoon crushed roasted sesame seeds
  • 3 tablespoons vegetable oil

Just follow the sauce and use the topping sauce to stir fry each and every vegetable and your preferred meat ( I used chicken).

ready for school

Jaden's portion

after mixing 

ready to serve