Bibimbap2 (Korean Seasoned Vegetables and Rice with Spicy Sauce)
Recipeland.com
Recipeland.com
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Ingredients

  • For the carrot
  • 1 teaspoon
  • vegetable oil
  • 2 clove
  • garlic
  • minced, divided
  • 1 each
  • carrot
  • peeled and cut into match sticks, 1 cup
  • 2 cups
  • spinach
  • 1/2 teaspoon
  • soy sauce
  • 1 each
  • scallions, spring or green onions
  • thinly sliced, divided
  • 1/2 teaspoon
  • sesame oil
  • divided
  • 1/2 teaspoon
  • sesame seeds
  •  
  • For the english cucumber
  • 1 each
  • english cucumber
  • 1 teaspoon
  • vegetable oil
  • 1 pinch
  • salt
  • 1/4 teaspoon
  • sesame seeds
  •  
  • For the green zucchini
  • 1 each
  • green zucchini
  • 1 teaspoon
  • vegetable oil
  • 1/2 teaspoon
  • soy sauce
  • 2 cloves
  • garlic
  • or to taste, minced
  • 1/4 teaspoon
  • sesame oil
  • 1 1/2 teaspoons
  • sesame seeds
  •  
  • For the mushrooms
  • 4 each
  • mushrooms, shitake
  • or dried, soak in water for a coulpe of hours *
  • 1/2 tablespoon
  • vegetable oil
  • 1 teaspoons
  • soy sauce
  • 3/4 teaspoon
  • sesame oil
  • 1 teaspoon
  • sesame seeds
  •  
  • For the mung bean sprouts
  • 2 cups
  • mung bean sprouts
  • 2 each
  • scallions, spring or green onions
  • thinly sliced
  • 1/4 teaspoon
  • sesame oil
  • 1/4 teaspoon
  • soy sauce
  • 1/4 teaspoon
  • sesame seeds
  • toasted*
  •  
  • For the smoked tofu
  • 1/2 cup
  • tofu
  • smoked, thinly sliced
  • 1/2 teaspoon
  • soy sauce
  • 1/4 teaspoon
  • sesame oil
  • 1/8 teaspoon
  • sesame seeds
  •  
  • To serve
  • chili sauce
  • Korean chili sauce, 1 to 2 tablespoons per serving or as needed*
  • rice
  • cooked, about 1 cup per serving *

Instructions

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