How to Make Quick 10-Minute Steamed Vegetable Bibimbap & 5-Minute Doenjang Soup

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   1. Preparation of Ingredients Wash and slice all the vegetables (shiitake mushrooms, zucchini, radish, carrots, and spinach) into thin, bite-sized strips suitable for bibimbap [00:36].

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   2. Steaming and Simultaneous Broth Making Add water to a pot and put kelp (dashima) and dried shrimp in the water to create a broth base while steaming [05:02]. Place the prepared vegetables in a steamer basket [00:54]. Place a small bowl containing a little water and a cracked egg in the center of the steamer basket [01:18]. Season the vegetables with a sprinkle of salt and steam everything on high heat for 10 minutes with the lid closed [01:30].

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   3. Finishing the Bibimbap Remove the steamer basket and arrange the steamed vegetables and the poached egg over a bowl of warm rice [04:00]. Add sesame oil and gochujang according to your taste to complete the bibimbap [04:15].

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   4. Cooking the Doenjang Soup Remove the kelp and dried shrimp from the broth that was boiling under the steamer [05:15]. Mix the soybean paste (doenjang) into the boiling broth until fully dissolved [05:22]. Add diced tofu and enoki mushrooms, then simmer for a few minutes [05:31]. Finish by adding fresh chamnamul for aroma and serve immediately [05:45].