Step 1

Prepare the rice in a ddukbaeggi (claypot). Heat on high for the first 5 minutes, then on low heat for another 10-12 minutes.

Step 2

Peel the radish. Cut into rounds, then slice diagonally to get a “matchstick” shape around 3cm. (If unsure, look at my video)

Step 3

In a large bowl, combine all the ingredients and let it set for 20 minutes.

Step 4

Boil water in a medium sized pot.

Step 5

Start blanching the beansprouts. It should take only 1 minute— still firm, but not raw. Dress in sesame oil and salt immediately.

Step 6

Blanch the spinach and shock in cold water to stop the cooking and to preserve the green color. Then, dress with sesame oil and salt.

Step 7

Blanch the zucchini. Combine miso, sesame oil, and sugar and mix with the blanched zucchini.

Step 8

Cut the carrots. Sauté them on high heat for 3 minutes. Remove from the pan and dress in sesame oil and salt.

Step 9

Sauté the mushrooms with 1 tsp of sesame oil. Once the mushrooms have crisped up, add the soy and sugar. Stir until the sauce has thickened and coated the mushrooms.

Step 10

Prepare the gochujang sauce. Mix all the ingredients together.

Step 11

Assemble the bibimbap. Optionally, add an egg (raw egg yolk or fried), garnish with sesame seeds and sesame oil.

Step 12

Enjoy with the gochujang sauce.