Bibimbop (Rice and Vegetable Medley)

We love this tasty meal for winter lunch! I have subbed chicken and/or pork for beef, white or cremini mushrooms for shiitake. We like the seasoned spinach hot, not room temp. Office mates like this recipe, too.

I absolutely ADORE this dish. I've had it several times at Korean restaurants but had never had the time to venture and try it myself! The flavors are so lovely together. I made a few modifications by using brown rice, some julienned yellow squash, added some sliced baby bellas to the shiitake and topped the dish with a ginger miso sauce instead of the thai chili paste (since I didn't have that on hand.) Each step does take a little bit of time but its certainly well worth it. Yum Yum Yum would absolutely make it again.

This is delicious! We live in a town where Asian food is scarcely available, so we were very happy to find this recipe!

If it's Korean food, why does the recipe call for a non-Korean chile paste? That's the most important part of the dish! If you want the authentic taste, buy gochujang - tastes so much better.