Ttukdak Hyung's Bomdong Geotjeori Bibimbap

• gochugaru: 80g
• fermented anchovy sauce: 100ml
• vinegar: 3 tablespoons
• maesil extract: 4 tablespoons
• sesame oil: 2 tablespoons
• oligosaccharide syrup: 2 tablespoons
• minced garlic: 2 tablespoons
• julienned onion: 150g
• large green onion: 100g
• sesame seeds: 2 tablespoons
• egg
• rice
• bomdong geotjeori
• fresh radish salad
• garlic chive namul
• sesame oil
• sesame seeds

Recipe 🍳

Cooking tips 💡

• Letting the seasoning sauce mature in the refrigerator for one day allows the gochugaru to bloom and adhere more evenly to the ingredients.
• Bomdong and garlic chives wilt quickly, so toss them lightly with the seasoning sauce just before eating.

Recommended for 🙋

• ⭐Those who want to make a fresh and fragrant bibimbap with bomdong, a spring seasonal vegetable.
• ⭐Those who want to enjoy the harmony of crunchy texture and sweet-and-sour seasoning.
• ⭐Those looking for a simple yet healthy and delicious one-dish meal.