Baltimore Bibimbap with Roasted Maitake Mushrooms
món ăn ”bibimbap” từ Hàn Quốc -- nấm nướng với nước tương và gừng (dùng tương ớt thay vì nước sốt gochujang)
I made it in Baltimore with Old Bay.
For the rice:
1 cup of rice
1.5 cups of water
For the sauce:
Salt (to taste)
White & Black Pepper
1 tbs Sesame Oil
3 tbs Soy Sauce
1/2 tbs Sriracha
1.5 tbs honey (or sugar)
1 tbs rice vinegar
For the rest:
Egg
Carrots (julienned)
Green Onions (sliced)
Ginger (minced)
Maitake Mushrooms (washed)
Garlic (as much as you want, but minced)
Old Bay (duh)
Veggies (red onions, squashes, etc.)
Cilantro (garnish)
Boil the water, add the rice, cook the rice.
Pre-heat oven to 350 degrees F.
While you are cooking the rice, heat some oil in a pan (med-high) and then add garlic, ginger, carrots, veggies. Cook.
mix all the sauce ingredients togezzer. Dip maitake mushroom in the sauce and then roast in oven. Drizzle remaining sauce on veggies in pan. Mix mix mix.
In separate pan, fry your eggs.
Assemble bibimbap in this order in a serving bowl: rice, veggies, fried egg on top, garnished with cilantro and old bay. Add the maitake mushrooms somewhere in this bowl as well.
VOILA.
Note: I used Sriracha instead of gochujang (fermented red pepper rice paste) and soy sauce instead of fish sauce - feel free to substitute if you wish
