@stephjoybae: Ways to make this easy recipe even easier - buy shredded carrots and sliced mushrooms so that your ingredients are ready to go. We finished our dinner so early today that I was able to put away 2 loads of clean laundry that’s been sitting out in the hallway for weeks 🤩🫠 See below for the recipe! Serving size: 2 adults + 3 kids Ingredients: 1 cup of sushi rice (washed - water amount depends on your rice cooker but add 25% less than your normal water amount. So if you usually add 1 cup of water, add 3/4 cup of water as the vegetables + meat will release moisture as they cook) 1 lbs of bulgogi 1 cup of sliced mushrooms 1 cup of shredded carrots 2 cups of soy bean sprouts 1 cup (or more) baby spinach to be added in the last 2 minutes Optional: eggs Bibimbap sauce: 3 tbsp gochujang (Korean pepper paste) 1.5 tbsp of sugar 2 tbsp sesame oil 1 tsp sesame seeds 1 tsp minced garlic OR if you’re short on time, just add Gochujang + drizzle sesame oil over your bibimbap Directions: 1. Wash your rice thoroughly (5-6 times) until your water is clear. Add 25% less water amount from your usual water amount to cook your rice. 2. Add mushrooms, carrots, soy bean sprouts, and marinated bulgogi meat and make sure your toppings don’t exceed the maximum line in the rice cooker.

Steph Bae

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Friday 13 June 2025 01:46:27 GMT