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BIBIMBAP (SERVES 4)

For the sauce: ž cup gochujang (Korean spicy soybean paste) 6 tablespoons lemon-lime soda (Sprite preferred) 3 tablespoons doenjang (Korean soybean paste) or miso 2 tablespoons corn syrup 2 tablespoons sesame oil 2 tablespoons minced garlic 2 tablespoons minced ginger 1 tablespoons brown rice vinegar 1½ teaspoons sesame seeds For the bibimbap: 4 ounces mung bean sprouts 8 ounces baby spinach 12 dried shiitake mushrooms 6 tablespoons canola oil, divided 3 teaspoons sesame oil, divided

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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