I wanted to use the bean sprouts that we had in the fridge, so we had Bibimbap for dinner.  Although it’s not totally authentic, I did stir-fry each vegetable separately (I used a large frying pan and put in 3 different vegetables without mixing them together).  We used carrots, red pepper, cougette, shiitake, green beans, bean sprouts, mince beef.  I stir-fried the mince beef with garlic, poured on a sauce (1 Tbsp soy sauce, 1 Tbsp miso, 1 Tbsp sake and 2 tsp sugar), let it come to boil and reduced it until all the liquid was gone.  The sauce you add just before you eat is a mixture of 1 Tbsp Gochujan,  1 tsp miso, 1 tsp sugar ad 1 tsp vinegar.  I used fried eggs rather than poached today.  It was probably the best I’ve made – I think adding miso (for the first time) might’ve been the reason why we liked it more than before.  The Gochujan that you can get here is very spicy so if we add enough it’s too spicy and if we reduce it it doesn’t add enough seasoning, so adding other ingredients makes it less spicy with good seasoning.  The plates (they are actually frying pans) can keep the food hot, which might be another reason why it was good.



2 Comments Add yours

  1. 愛されている妻 says:


    1. spiceynoodle says:


Leave a Reply