Kim Ho-yoon's Spring Greens Yukhoe Bibimbap

Cooking tips 💡

• Adding 2 tbsp of water to the sauce helps dissolve the ingredients well and prevents it from becoming too thick, allowing it to mix smoothly with the greens and yukhoe.
• If daylily shoots are blanched for too long, they lose their texture. Lightly blanching them in boiling salted water for only 10 to 15 seconds preserves their chewy, meat-like texture.
• It is best to season the greens lightly with only salt and sesame oil, omitting garlic, so that the garlic aroma does not overpower the flavor of the yukhoe.

Recommended for 🙋

• ⭐Those who want to enjoy the harmony of fresh yukhoe and fragrant spring greens.
• ⭐Those looking for a chef's special gochujang sauce recipe that can be used in various tossed dishes and bibimbap.