Literally translates to ‘mixed rice’ but that doesn’t even begin to describe this Korean staple. The key component of this meal is gochujang—a deep red, spicy and immensely flavorful sauce made from Korean chiles and fermented miso. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant.
This one really missed the mark for me. The ingredients are good however the taste profile does not remind me of bibimbap. I have had actual bibimbap at many Vietnamese places and for me this just doesn’t have enough umami flavor in it.
I always like this one but on my last backpacking trip we had two. One was great and the other was flaming hot! Like as hot as it could possibly be which was a bit too much. I know you so small batches but something went wrong with the super spicy one.
Easy to make, large serving. Came in handy when couldn't cook.
Well, I like spicy food more on the hot side. This one is get ready it’s hot. Great flavor well done. I was living in South Korea and this is there temperature.
My favorite flavor!
Bibimbap
INGREDIENTS: (notice how many you can pronounce!)
Carrots, Medium Grain White Rice, Onions, White Distilled Vinegar, Dried Zucchini, Gochugaru (Korean Red Chili Pepper), Brown Sugar, Dried Shiitake Mushrooms, Sesame Oil, Raw Sesame Seeds, Garlic, Red Miso Powder (Fermented Soybeans, Salt), Dried Spinach, Sea Salt, Dried Scallion
CONTAINS: Soybeans
