Cycle 13 – Item 43

17 (Thu) February 2022

Home-Style Bibimbab

3.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with DJ, IZ

7 components (pre-made from J-Mart) = sukju namul (mung bean sprouts) + kong namul (bean sprouts) + mu namul (radish) + chwi namul (aster) + geon aehobak (dried squash) + dubu jorim (tofu) + gyeran mari (egg) =  an excellent mix of individual flavors and textures.

For the sauce, I made a blend of gochujang-based products: gochujang itself, plus sesame oil, along with bibimjang (sweet) + chogochujang (sour).

Anyway, regardless of component or sauce, bibimbab pretty much always ends up the same.

(See also GLOBAL FOOD GLOSSARY)