How to Make Vegetable Bibimbap (Namul Bibimbap)

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   1. Preparation Trim the tough stems from the Chnamul (취나물) and wash thoroughly [00:27]. Slice the zucchini into thin strips [00:41]. Slice the carrot into thin strips [00:57]. Slice the shiitake mushroom into thin strips [01:09].

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   2. Making the Sauce In a small bowl, combine 3 tablespoons of gochujang, 1 tablespoon of soy sauce, 2 tablespoons of plum extract, half a tablespoon of minced garlic, and 1 tablespoon of roasted sesame seeds [01:19]. Mix the sauce thoroughly until smooth [01:46].

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   3. Cooking the Vegetables Bring a pot of water to a boil, add 1 tablespoon of salt, and blanch the Chnamul until softened [02:00]. Rinse the blanched Chnamul in cold water and squeeze out excess moisture [02:38]. In a steamer, arrange bean sprouts, zucchini, carrot, and shiitake mushrooms and steam for 3 minutes [02:46]. Season the blanched Chnamul with 1 tablespoon of crab extract, sesame seeds, and 1 tablespoon of sesame oil [03:22].

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   4. Assembly Place a serving of rice in a bowl and arrange the prepared vegetables on top [04:00]. Add a spoonful of the gochujang sauce and top with a fried egg [04:16]. Finish with a drizzle of sesame oil and a sprinkle of roasted sesame seeds [04:23].