Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
Thanks, I’ll have to give it a try! I’m not a die hard puritan like my mom, I’ll basically eat/make anything as long as it’s tasty.
It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!