Korean Bibimbap with Sautéed Mushrooms
Bibimbap is an invitation to stir things up—bibim meaning “to mix,” and bap meaning “rice” in Korean. This version stars earthy sautéed mushrooms over a bed of sesame-seasoned rice. It’s layered with nourishing vegetables like carrots, cabbage, and zucchini, and golden-baked strips of egg. A spicy-sweet gochujang sauce comes on the side, so you can mix it all together, just the way you like it.
Nutritional facts
Protein
15g
Carbs
102g
Calories
670
Fat
24g
Ingredients
Gochujang Paste, Japanese Short Grain Rice, Carrots, Toasted Sesame Oil, Garlic Powder, Egg, Sugar, Zucchini, Kosher Salt, White Vinegar, Cabbage, Crimini Mushroom, Canola Oil, Toasted Sesame Seeds
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About Kate Noh
I was born and raised in South Korea and moved to Toronto in 2016. While working in the food and hospitality industry I dreamed of starting my own business in order to share my love of food.My cooking journey started at my mom's side, a great Korean chef. One of the many things she taught me was how good food can bring happiness to peoples' lives. Food, especially Korean food, gives me the ultimate comfort.I aim to provide comforting and delicious food. I am thrilled to share a variety of classic and seasonal Korean and Japanese dishes that I love and enjoy.
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