RECIPE: Earls’ Bibimbap

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Chef David Wong shares a recipe for bibimbap from the Earls’ Test Kitchen.For cooking method please see above video.Ingredients Part A
1 Tbsp. Vegetable Oil
¼ cup Zucchini (1/4” half-moons)
¼ cup Oyster Mushroom (1” stem removed, ripped into 1.5” wide x 2.5” long pieces)
¼ cup Carrots (1/8” half-moons x 1.5-1.75” long)
¼ cup White Onion (1/4” axis cut)
1 tsp. Minced Garlic
½ tsp. Fine Salt Story continues below

Part B
1 ½ Tbsp. Soy Ginger VinaigrettePart C
1 cup Jasmine Rice
1 Tbsp. Soy Ginger Vinaigrette
½ cup Crispy Jasmine RicePart D
1 Soft Poached Egg
Roughly 9 pieces pickled Cucumber (1/8” coins)
Roughly 12 pieces pickled Red Pearl Onions
Roughly 12 pieces pickled Fresno Chilies
1 ½ Tbsp. Green Onions
1 tsp. Sesame SeedsPart E
1 ½ Tbsp. Bibimbap Sauce (see recipe below)Earls Bibimbap Sauce     
½ cup Gochujang
1.5 tsp. Soy Sauce
1.5 tsp. Rice Wine Vinegar
1 tsp. Minced Garlic
1 pinch White Sugar
½ Tbsp.  Black Pepper
½ Tbsp. Sesame Seeds
1 Tbsp. Water
2 Tbsp. Sesame Seed Oil

Sauce Preparation

Combine all ingredients and whisk until homogenous.
*Can be made up to one week ahead, sealed and refrigerated 

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