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)