Bibimbap - Cooking Through Korea #4

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Cooking Through Korea #4 - Bibimbap

Ingredients:
1 pack microwaveable rice
1 handful soybean sprouts
Pickled radish
Perilla leaf
Lettuce
(any veggies of your choice)
1 serving firm tofu, cubed
1 tbsp unseasoned mushroom powder
2–3 tbsp ssamjang
Sesame oil
Seaweed flakes
Sesame seeds

Microwave the rice according to the packet. Boil the soybean sprouts to your preferred texture, less time for crunch, longer for soft. Wash and prep your veggies and set aside. Heat a pan over medium heat with a drizzle of sesame oil. Once hot, add the tofu cubes and sauté until golden brown, then add the mushroom powder and toss to coat evenly. In a bowl, add the rice, all your veggies, tofu, ssamjang, a LONGGG drizzle of sesame oil, seaweed flakes, and sesame seeds. Mix it all together and enjoy!

Feel free to adjust the seasoning to your taste
Tag @bakeyvakey if you try it, I need to see it!
SEE YOU IN THE NEXT EPISODE NEXT WEEK

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