Bibimbap Take 2

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The obsession continues… Bibimbap has the potential to become a staple, I think. It is based on rice, one of the two starches necessary for me to feel full. Then, it has a ton of veggies and some protein, making it an excellent veggie meal. And because it's red, I "visually experience" eating tomato sauce (lol).

Using the new technique I picked up watching Maangchi julienne carrots by slicing thinly on the vertical and then hacking away at it, I washed, peeled, and shredded 4 carrots in under 10 minutes. Yay! I cooked 2 packages of soybean sprouts for 10 minutes and seasoned with salt, sesame oil, toasted sesame seeds, and sliced green onion. I briefly sauteed a package of spinach until wilted, then mixed with 1/2 Tbs of the bibim sauce, sesame oil, salt, and green onion. Meanwhile I had been soaking 5 dried shiitake mushrooms, but they needed a bit of a push so I boiled them for 10 or 15 minutes. Once ready, I sliced thinly. I cooked 2 eggs in sesame oil, then used the same wok to stir-fry the carrots in sesame oil and salt, then after those the shiitake mushrooms with salt and sesame oil. The ingredients were mixed with the rice and combined with the bibim sauce, which this time in the making I increased the amount of gochujang and added sugar. All is well and I have plenty of leftovers. Hurrah.

I feel like I have a method down, so I posted my recipe for this version of bibimbap here.

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