Vegetable Bibimbap

Ingredients // 4 servings

• Warm rice 4 bowls $1.16

Radish muchim

• Korean radish 500g $1.09
• Salt 1 tbsp $0.02
• Gochugaru 2 tbsp + 1 tbsp $0.43
• Anchovy sauce 1 tbsp $0.11
• Plum syrup 1 tbsp $0.14
• Minced garlic 1/2 tbsp $0.04

Bean sprout muchim

• Bean sprouts 200g $0.87
• Seasoned salt or soup soy sauce 1 tsp $0.01
• Sesame oil 1 tbsp $0.29

Spinach namul

• Spinach 200g $1.81
• Seasoned salt or soup soy sauce 1 tsp $0.01
• Sesame oil 1 tbsp $0.29

Stir-fried mushrooms

• Shiitake mushrooms 10 $2.90
• Oyster mushrooms 1 pack $1.81
• Soy sauce 1 tsp $0.02

Stir-fried carrot

• Carrot 1/2 $0.36
• Salt a little $0.01

Soy sauce dressing (1 serving)

• Soy sauce 2 tbsp $0.11
• Sesame oil 2 tbsp $0.58
• Minced garlic 1 tsp $0.03
• Sugar 1/2 tsp $0.01
• Sesame seeds 1 tbsp $0.14

Gochujang dressing (1 serving)

• Gochujang 1 tbsp $0.13
• Sesame oil 1 tbsp $0.29
• Sugar 1/2 tbsp (optional) $0.01
• Sesame seeds a little $0.04

Total // $13 4 servings · $3.18 each

Steps //

1. 01 Julienne the radish, salt it with 1 tbsp salt and 2 tbsp gochugaru for 10 minutes, squeeze it dry, then dress it. ▶ 0:29 Why Adding the chili flakes during salting is what makes the color even.
2. 02 Blanch the bean sprouts 3 minutes, rinse cold, squeeze, and dress. ▶ 2:53
3. 03 Blanch the spinach roots first for 30 seconds, then turn off the heat and let the leaves cook in the residual heat. Rinse, squeeze, dress. ▶ 2:16 Why Boiling the leaves turns them to mush. Residual heat is enough.
4. 04 Tear the mushrooms by hand and stir-fry over medium heat for 1~2 minutes with 1 tsp soy sauce. ▶ 3:51
5. 05 Julienne the carrot, stir-fry 1~2 minutes in oil, and season lightly with salt. ▶ 3:12
6. 06 Put rice in a bowl, arrange the namul around it, drizzle sesame oil, add your sauce and mix. ▶ 5:45