| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 20 minutes | 1 place |
ingredient
- 6 teaspoons gochujang sauce (bibimbap sauce ingredient)
- 4 teaspoons corn syrup (bibimbap sauce ingredient)
- 1 teaspoon Aero sesame oil (bibimbap sauce ingredient)
- Vegetable oil for stir-frying (Bibimbap ingredients, serves 2)
- 80 g shredded carrots (bibimbap ingredients, 2 servings)
- 40 grams of sliced wood ear mushrooms (bibimbap ingredients, 2 servings)
- 60 grams of Chinese kale, cut into sections (bibimbap ingredients, serves 2)
- 100 grams zucchini, sliced (bibimbap ingredients, 2 servings)
- 30 grams of enoki mushrooms (bibimbap ingredient, 2 servings)
- 60 grams of large bean sprouts (bibimbap ingredients, 2 servings)
- 6 teaspoons Aero brand sesame oil (for 2 servings of bibimbap)
- Salt for seasoning (Bibimbap Ingredients, 2 servings)
- 200 grams of AERO Japanese rice, cooked (bibimbap ingredients, 2 servings)
- 1 egg (bibimbap ingredients, 2 servings)
- White sesame (Ingredients for bibimbap, 2 servings)
Preparation
- Make the sauce by mixing gochujang, corn syrup, and sesame oil together.
- Stir-fry all vegetables separately. Season with sesame oil and salt.
- Fry an egg
- Arrange the stir-fried vegetables on top of the rice, put a fried egg in the middle, sprinkle with roasted white sesame seeds, serve with sauce.
