Transcription
This is how I make the most flavorful bibimbap that's packed with crunchy vegetables, sweet and spicy Gochujang sauce, and Braced Pearl oyster mushrooms.
I get mine from Mushroom Buddies, as they're locally grown and harvested while being run by a group of volunteers, including persons with special needs. They're huge, and you can literally taste the difference.
Start by pulling apart the mushrooms into shreds, then add them to a pan before adding sesame oil, soy sauce, sesame seeds, and maple syrup. Give that a good toss until they become brown.
Then, blanch some spinach in boiling water. Take them out, drain the excess water, and mix in sesame oil, soy sauce, sesame seeds, and mix that. This is also a popular Korean banchan, and it's so simple and good.
Then, combine Gochujang, sesame oil, rice wine vinegar, and more sesame seeds to make the Gochujang sauce.
I make my bibimbap in the dolsot, which is a stone clay pot, and it gives dishes its aroma. I'm adding my rice in there so it forms a crispy layer at the bottom.
Then, assemble your bibimbap with oyster mushrooms, julienned carrots and cucumber, spinach, kimchi, and lastly, some sauce in the middle.