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Traditional Korean Bibimbap

Rachel Rhee
  • 60 minutes
  • Serves 2

INGREDIENTS

2/3 cup

Carrots

2/3 cup

Cucumber

1 clove

Garlic

1 cup

Shiitake

2/3 cup

Soy bean sprouts

1 cup

Spinach

1

White onion, medium size

2/3 cup

Zucchini

2

Eggs

1

Hot sauce

1 tsp

Soy sauce

2 cups

White rice

1

Salt

1 tsp

Sesame seeds

1

Cooking oil

1

Sesame oil

⅔ cup dried bellflower root (thinly sliced; also called "doraji" in Korean*)

⅔ cup dried fernbrake (also called "gosari" in Korean* you may substitute for eggplant if you can't find this)