CuisineKorean food
Dish typeDishes
Main ingredientVegetable
Ingredients
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- 6 tsp gochujang sauce((Bibimbab sauce))
- 4 tspcorn syrup((Bibimbab sauce))
- 1 tsp Aro Brand Sesame Oil((Bibimbab sauce))
- Vegetable oil for stir-frying((Bibimbab, 2 servings))
- 80 g julienned carrots((Bibimbab, 2 servings))
- 40 g julienned wood ear mushrooms((Bibimbab, 2 servings))
- 60 g spinach, sliced into lengths((Bibimbab, 2 servings))
- 100 gjulienned zucchini ((Bibimbab, 2 servings))
- 30 geryngii mushrooms((Bibimbab, 2 servings))
- 60 g soybean sprouts((Bibimbab, 2 servings))
- 6 tsp Aro Brand Sesame Oil ((Bibimbab, 2 servings))
- Salt for seasoning((Bibimbab, 2 servings))
- 200 gAro Brand Japanese Rice, cooked ((Bibimbab, 2 servings))
- 1 chicken egg((Bibimbab, 2 servings))
- White sesame seeds((Bibimbab, 2 servings))
Preparation
1. Make the sauce by mixing together the gochujang sauce, corn syrup and sesame oil.
2. Stir-fry all of the vegetables separately. Season them with sesame oil and salt.
3. Fry the egg.
4. Arrange all of the stir-fried vegetables on top of the rice. Place the fried egg at the center. Sprinkle the white sesame seeds on top. Serve with the sauce.