It should be
spring by now. But in many respects, it hasn’t thawed across the peninsula yet.
What better dish would capture the dawn of a new year than fresh sprout
bibimbab. Enjoy the dish with chogochujang
(sweet and sour gochujang sauce).
Ingredients
Serves 1
200ml cooked rice
200ml legume sprouts
(broccoli, mustard, radish etc.)
2 teaspoons
gochujang (Korean red pepper sauce)
2 1/2 teaspoons
honey
1 1/2 tablespoon
brown rice vinegar
1 pinch salt
(optional)
1 pinch ground
pepper (optional)
Directions
1. Using a
strainer, wash legume sprouts. Soak in water with a couple of drops of vinegar,
for about three minutes.
2. Rinse with
drinkable water. Set aside to drain in a strainer.
3. In a sauce
bowl, add gochujang, honey and brown rice vinegar. Stir well.
3. Place cooked
rice and sprouts in a bowl. Drizzle chogochujang
over the dish.
