I used "Easy * Bean Sprouts, Peppers, and Carrot Namul (Korean-Style Salad) * "to make a bibimbap style dish.*I didn't use it in the photo, but feel free to add some kimchi to the toppings.*If making for children, serve their portions before adding the gochujang.(Recipe by Komomomomo)

This is the dish for me when I don't have an appetite. You can use whatever vegetables you have left over in the refrigerator.The amount of sauce varies depending on the amount of vegetables. I think it's a good idea to make a generous amount of sauce. You don't have to use sugar. Also delicious with yuzu or kabosu citrus depending on the season. Recipe by commeline

I attempted to make a salty-sweet and sour sauce...and came up with this seasoning. The ingredient amounts are easy to remember; the sugar, soy sauce, vinegar, and ground sesame seeds amounts are all the same. Since you can store it in the refrigerator, not only can you use it with cold noodles, you can add it to other ingredients as-is or saute it for various Korean type dishes. I topped this dish with lots of vegetables and changed the rice to cold noodles.Since the bean sprouts contain a lot of moisture, if you coat the ingredients with sesame oil first, they won't get too mushy. The namul can be stored in the fridge for 2-3 days, so I made a larger amount without wasting ingredients. I used moderately sweet gochujang "Haechandle," as shown in the photo in Step 1. Recipe by kebeibiko.

I made this quickly for my son who loves namul and bibimbap!I usually use ground pork, but when I tried it with roughly chopped pork, it tasted even better.I used "Chinese Flavor" soup stock granules from Ajinomoto. You can use any chicken stock granules.Add the soup stock granules to the spinach first and mix well before adding sesame oil. If you do it the other way around the granules won't dissolve easily.The rice should be hot. If the topping and the rice are cold, the fat in the pork hardens and becomes rather cloying. For 3 servings. Recipe by moj

The sauce of today's beef and vegetable bibimbap is a "special edition", it's mainly used to match with "the vegetables", it's refreshing and very yummy.This is a simple and delicious Korean cuisine that can be completed within 10 minutes.🎬👇 and그리고 YouTube Recipe Videohttps://youtu.be/q7iUZ75UGVw

What to do with leftovers!There's a difference between crisping the rice and burning it! Recipe by Silvy1978

I wanted to try to make bibimbap noodles with cold noodles, so I tried making it with soumen.You can eat this for a lunch alone or when on a diet.Thoroughly cool the soumen. If you don't drain it well, it will become watery.You can adjust the amount of kimchi to taste.If you want to have something a little more filling, you can add some thinly sliced yakiniku or roast pork or other meat. Recipe by Nanamama

When I used the leftover sauce from making Bibimbap Soumen, it turned into a Korean-style salad.It's even more delicious topped with shredded chili pepper and toasted sesame seeds.Be sure to drain excess water from the wakame and vegetables.If you don't have any mentsuyu, substitute with 1 tablespoon soy sauce with a small amount of sugar.If the Japanese leek is spicy, soak it in water for 10 minutes to reduce the harshness. Recipe by Nanamama

Even if you're using cheap cuts of meat, the sauce will make this an exceptional dish. If you omit the ginger and pork, you'll have a regular pork rice bowl. Adding ginger and garlic makes a gingered pork rice bowl.Only use a thin coat of flour but don't omit it as it's vital for getting the sauce to stick to the meat.If you only have a little meat, add onion slices to bulk the dish.If you cut the amount of sauce in half, you can make regular gingered pork. Recipe by Shijimi24

I wondered if sweet and salty gochujiang flavored tteokbokki would taste good wrapped in crispy spring rolls. When I made them, they came out just as delicious as I thought.The point is to thoroughly flavor the mochi Since making only a small amount of namul just for these spring rolls seems pointless to me, I make extra and use it the next day to make bibimbap or soup, etc. You could also make these spring rolls using leftover or store bought namul. For 10 spring rolls. Recipe by Masapandayan

My husband is from Hokkaido. When his parents came for a visit, we wanted to serve them pork donburi rice bowls, but we were out of our favorite Tokachi pork donburi rice bowl sauce! So, we made it from ingredients we had on hand. The sweet and salty sauce turned out delicious and we were totally satisfied.There are many restaurants that use thick pork loin, so it's okay to use that instead. I prefer the juiciness of thinly sliced pork belly. When adding the pork to the sauce, stir lightly while it simmers to keep the pork tender; if the heat is too strong, the pork will become tough. Add as much onion as you like. Recipe by Hachan mama

Mushrooms and meat go well together, so I cooked pork and mushrooms this time. Dishes cooked with only Japanese seasonings might seem bland, so I added gochujang to spice it up.Serve with vegetables of your liking. Use about 300 g of mushrooms in total. You can put only shimeji mushrooms if you like. Maitake mushrooms would be delicious too, so you can put them instead. Recipe by Raby