How Delicious Is Jinny’s Kitchen’s Vegan Bibimbap in a Korean Stone Pot

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=09x5gCxl9zM

I enjoy watching cooking variety shows, and lately, I’ve been really into “Jinny’s Kitchen Season 2.” In the first episode, they featured a unique take on Bibimbap that immediately caught my attention. Typically, Bibimbap is made by sautéing vegetables and meat, then adding Gochujang sauce before mixing it all together. However, for those who might not be familiar with this mixing tradition, they pre-mixed the rice with the sauce before placing it in the Dolsot pot. I found this approach to be incredibly refreshing. Moreover, the Gochujang sauce they made wasn’t something that could be thrown together quickly. • I took the recipe shared on the show, added my personal experience, and after several taste tests, I refined the sauce to achieve the perfect balance. If you follow the show’s exact ratios, you might end up with a sauce that’s a bit too spicy. • If you’re curious, I encourage you to try making it yourself. A sauce made with such care and attention simply can’t taste bad. Plus, it’s versatile enough to be used in various dishes, so I recommend making a large batch—enough for at least 10 servings—and storing it for future use. Thank you for watching the video! • [Gochujang Sauce Ingredients: Makes 10 Servings] • • Bell Peppers: 2, approximately 200g • • Canned Tomatoes: 1/2 can, approximately 200g • • Onion: 1/2 medium onion • • Green Onions: 1 bunch • • Korean Pear Juice (1 can), or 1 Asian Pear with a bit of honey and 100ml water • • Gochujang (Korean Chili Paste): 300g • • Soy Sauce: 3 tablespoons • • Sugar: 3 tablespoons • • Minced Garlic : 1 tablespoon • [Bibimbap Vegetable Toppings] • • Onion, Carrot, Zucchini, Mushroom : Slice thinly and sauté in a pan until tender • • Bean Sprouts, Spinach: Blanch the bean sprouts for 1 minute and the spinach for 30 seconds in boiling water, then cool them in cold water and squeeze out excess moisture • [Cooking Tips] • • Make sure all the vegetables are well-seasoned with salt or pepper for the best flavor. • • For the bean sprouts, blanch for about 1 minute, and for the spinach, blanch for about 30 seconds in boiling water, then immediately cool in cold water and squeeze out the excess water. • • Place the stone pot on a gas burner and cook until you hear a sizzling sound, about 3 minutes. • • If you find the sauce too spicy, you can reduce the amount of Gochujang and add more soy sauce to balance the flavors. • • For an extra touch of flavor, sprinkle some sesame seeds and drizzle a bit of sesame oil on top. • • #JinnysKitchen #JinnysKitchen2 #서진이네 #서진이네2 #돌솥비빔밥 #비건식단 #DolsotBibimbap #VeganBibimbap #KoreanFood #KoreanCuisine #Bibimbap #Gochujang #KoreanCooking #VeganCooking #AsianFood #KoreanRecipe #HealthyFood #VegetarianRecipe #KDramaFood #AsianMarket #PlantBased #KoreanStreetFood #TVN #AmazonPrime #KoreanIngredients #VegetarianFood #HomemadeGochujang #KFood #DolsotPot

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