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Korean Bibimbap

A Spicy Perspective
  • 60 minutes
  • Serves 4

INGREDIENTS

1 cup

Carrots

1

Garlic clove

1

bunch Green onions

8 oz

Loose leaf spinach or chopped kale

1 cup

Mung bean sprouts

8 oz

Mushrooms

4

Eggs

1/4 cup

Vegetable broth

2 tbsp

Honey

1/2 cup

Korean gochujang sauce

3 cups

Sticky rice, cooked

1

Salt and pepper

3 tsp

Sesame seed

1 tsp

Rice vinegar

8 tsp

Sesame oil