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Soy Sauce Bibimbap

Recipe

Soy Sauce Bibimbap, simple and full of flavor and nutrients.

Soy Sauce Bibimbap brings together warm rice, fresh vegetables, and a savory soy-based sauce. Light yet satisfying, this dish highlights clean flavors with a perfectly balanced finish.

SERVINGS

COOK TIME

Ingredients

1 pack

Cooked rice

Assorted pre-made bibimbap vegetables

For Soy Sauce Pepper Sauce:

1 cup

Korean green peppers, chopped

1/4 cup

Soy sauce

1 tbsp

Sesame oil

For Doenjang Vegetable Sauce:

1/3 cup

Shiitake mushrooms, chopped

1/3 cup

Korean green peppers, chopped

1/3 cup

Zucchini, chopped

1 tbsp

Doenjang (fermented soybean paste)

1 tbsp

Sesame oil

1 cup

Kelp broth

How to make it

Heat sesame oil in a small pan over medium heat.

Add chopped Korean green peppers and saute until slightly softened.

Add soy sauce and gently braise for 2-3 minutes until the peppers absorb flavor and the sauce slightly reduces. Set aside

Make the doenjang sauce by adding chopped mushrooms, Korean green peppers, and zucchini in a bowl.

Stir in doenjang and mix well to coat the vegetables.

Add 1 cup of kelp broth.

Simmer until the mixture thickens slightly and flavors deepen (about 8-10 minutes). Adjust seasoning if needed.

Place warm rice in a bowl.

Arrange pre-made bibimbap vegetables on top.

Spoon desired amount of soy sauce pepper sauce and/or doenjang vegetable sauce over the rice.

Enjoy!

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Ingredients

1 pack

Cooked rice

Assorted pre-made bibimbap vegetables

For Soy Sauce Pepper Sauce:

1 cup

Korean green peppers, chopped

1/4 cup

Soy sauce

1 tbsp

Sesame oil

For Doenjang Vegetable Sauce:

1/3 cup

Shiitake mushrooms, chopped

1/3 cup

Korean green peppers, chopped

1/3 cup

Zucchini, chopped

1 tbsp

Doenjang (fermented soybean paste)

1 tbsp

Sesame oil

1 cup

Kelp broth

How to make it

Heat sesame oil in a small pan over medium heat.

Add chopped Korean green peppers and saute until slightly softened.

Add soy sauce and gently braise for 2-3 minutes until the peppers absorb flavor and the sauce slightly reduces. Set aside

Make the doenjang sauce by adding chopped mushrooms, Korean green peppers, and zucchini in a bowl.

Stir in doenjang and mix well to coat the vegetables.

Add 1 cup of kelp broth.

Simmer until the mixture thickens slightly and flavors deepen (about 8-10 minutes). Adjust seasoning if needed.

Place warm rice in a bowl.

Arrange pre-made bibimbap vegetables on top.

Spoon desired amount of soy sauce pepper sauce and/or doenjang vegetable sauce over the rice.

Enjoy!