SpoonFed: Via Saveur



¾ cup gochujang (Korean spicy soybean paste; available here)
6 tbsp. lemon-lime soda, such as Sprite
3 tbsp. doenjang (Korean soybean paste; available here) or miso
2 tbsp. corn syrup
2 tbsp. sesame oil
2 tbsp. minced garlic
2 tbsp. minced ginger
1 tbsp. brown rice vinegar
1½ tsp. sesame seeds

4 oz. mung bean sprouts
8 oz. baby spinach
12 dried shiitake mushrooms
6 tbsp. canola oil
3 tsp. sesame oil
2 tbsp. plus 2 tsp. minced garlic
2½ tsp. minced ginger Kosher salt and black pepper, to taste
6 oz. gosari (called bracken fern), cut into 3″ pieces (optional)
2 small Korean squash or zucchini, halved and cut crosswise into ¼″-thick slices
2 medium carrots, julienned
¼ small daikon radish, julienned
¾ tsp. sesame seeds
8 oz. firm tofu, cut into ½″-thick slabs
4 cups cooked white sushi rice
4 sunny-side-up eggs
2 leaves chicory, thinly sliced
2 leaves green-leaf lettuce, thinly sliced
1 scallion, thinly sliced


1. Make the sauce: In a bowl, whisk gochujang, soda, miso, corn syrup, sesame oil, garlic, ginger, vinegar, and sesame until smooth; set aside.

2. Make the bibimbap: Bring a 4-qt. saucepan of water to a boil, and add sprouts; cook until crisptender, about 30 seconds. Transfer to a bowl of ice water, drain, and dry with paper towels; set aside. Repeat procedure with spinach (squeeze out as much liquid as possible when draining). When finished, pour boiling water into a bowl and add mushrooms; let soften for 30 minutes. Drain, remove stems, and slice ¼″-thick; set aside.