Bibigo's Traditional Bibimbap
Prep Time:
Cook Time:
Servings:
Ingredients
  • 20 gram garlic
  • 250 milliliter water
  • 1 pinch of salt
  • 1 tablespoon cooking oil
  • 180 gram cooked rice
  • 30 gram sukju namul
  • 30 gram sigeumchi namul
  • 10 gram chwi namul
  • 30 gram mu namul
  • 30 gram cooked bulgogi
  • 2 gram sliced almonds
  • 20 gram gochujang
  • 20 gram dried shitake mushrooms
  • 40 gram onion
  • 4 milliliter cooking oil
  • 1 pinch of sea salt
  • 1 dash of sesame oil
Directions
  1. Trim off the hard end of the garlic stem and cut into 2 cm-long pieces.
  2. Parboil the garlic stem in boiling water with salt for 30 seconds. Tip: Do not cool the boiled garlic stem in cold water.
  3. Add oil to a pre-heated pan and sauté the garlic stem for 30 seconds with a pinch of salt.
  4. TO MAKE THE STIR-FRIED VEGETABLES, soak the dried shiitake mushroom in lukewarm water until it soſtens. Remove the stalk and slice into thin pieces. Slice the onion into thin pieces.
  5. In an oil coated pan, sauté the onion with salt until it turns transparent. Empty the onion on a plate and in the same pan sauté the mushroom with salt. When the mushroom and onion have cooled, lightly toss with sesame oil and serve.
  6. Put the rice in a wide bowl and top with the garlic stem, sukju namul, sigeumchi namul, chwi namul, mu namul, and stir-fried vegetables
  7. Top with bulgogi and sliced almonds and serve with gochujang sauce.