Sanchae-bibimbap, Wild Vegetable Bibimbap, 山菜拌饭, 山菜拌飯, 산채비빔밥 Leave a comment

A version of bibimbap topped with wild vegetables that grow in the mountains. Mixed at the table with spicy gochujang, it is a fragrant dish filled with the flavor of wild mountain vegetables.




Ingredients (serve 4)
4 cups cooked rice (2 lb, 920g), 3 oz (90g) soaked chwi-namul, 2 pyogo (shiitake) mushrooms, 3 oz (90g) soaked bracken, 3 oz (90g) deodeok, 1 tablespoon perilla oil

Seasoning for vegetable 4 tablespoons soy sauce for soup, 4 tablespoons minced green onion, 2 teaspoons minced garlic, 4 tablespoons perilla oil

Seasoning ½ cup gochu-jang (red chili pepper paste), 2 tablespoons soy sauce, 1 tablespoon gochut-garu (red chili pepper powder), 1 tablespoon sugar, 1 tablespoon crushed toasted sesame seeds, 2 tablespoons sesame oil

1. Soak the dried chwi-namul and bracken in cold water for 1 hour.
2. In two medium saucepans, put the chwi-namul and braken separately. Then pour 4 cups into each saucepan and bring to boil. Cook for 15 minutes. Rinse the chwi-namul and braken in cold water. Squeeze out the excess water from the chwi-namul and bracken.
3. Slice the pyogo mushrooms into julienne strips.
4. In a medium bowl, put all the ingredients of seasoning for vegetable and mix well. Divide the season into three bowls and season chwi-namul, bracken and mushrooms separately.
5. Shred the deodeok into thin strips. In a small bowl, all the ingredients of seasoning and mix well. In a medium bowl, add the deodeok strips and 2 tablespoons of seasoning and mix well.

1. Heat a skillet with perilla oil over high heat, stir-fry chwi-namul, bracken and mushrooms separately.
2. Place a scoop of cooked rice in the individual bowl. Arrange the chwi-namul, bracken and mushrooms over the rice. Place the seasoning on top.

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