It is the authentic bibimbap with lot of vegetables!

Ingredients

• Cooked rice for one to two serving
• 1 bunch of spinach
• Bean sprouts 100g
• 1/4 Japanese white radish(Daikon)
• 1 Eggplant
• 1 cucumber
• Sesame oil as needed
• Salt as needed
• Ground sesame as needed
• Vinegar (2tbsp)
• Sugar (2tbsp)
• Sweet cooking sake (Mirin) (2tsp)
• Soy sauce (1-2tbsp)
• Garlic as needed
• Seaweed laver as needed
• Gochujang

How to make

First, let’s make each namul.

Namul of bean sprouts and namul of spinach
The recipe for spinach namul and bean sprouts namul is the same.
Boil each and mix with 1 tablespoon of sesame oil, a little salt, grated garlic and sesame seeds.

Cucumber namul
Cut the cucumber into long strip, sprinkle with salt, and leave it for about 20 minutes to drain the water.
At this time, hold it tightly with your palm and squeeze out the water.
Mix with 1 tablespoon of sesame oil, 1 teaspoon of sugar, a little salt, grated garlic and sesame seeds.

Japanese white Radish(daikon) namul
Cut the Japanese white radish into strips and stir in sesame oil in a pan.
When it cooked, add 1 tablespoon sugar, 1 tablespoon sake, 2 teaspoons soy sauce and a little salt, turn off the heat and add 2 tablespoons vinegar.

Eggplant namul
Cut the eggplant into bite-sized pieces and stir in sesame oil in a pan.
Mix 1 tablespoon sugar, 1 tablespoon sake, 2 teaspoons Sweet cooking sake (mirin), 1-2 tablespoons soy sauce, a little salt and sesame seeds.

Finish
Serve rice on a plate and decorate the namul made around the rice.
Put chopped Seaweed laver on the top and enjoy with gochujang!

Point

• This is Korian food but it’s really popular in Japan!
• You can enjoy the harmony of garlic and sesame oil.