Glass Noodle Bibimbap Recipe
marinated spinach, julienne carrot, bean sprouts, D'anjou pears, edamame, gochujang dressing
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare Glass Noodles
Cook the glass noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 2
Marinate Spinach
Blanch the spinach in boiling water for 1 minute, then transfer to ice water. Drain and squeeze out excess water. Toss with a pinch of salt and a splash of sesame oil.
- 3
Julienne Carrot
Peel and julienne the carrot into thin strips.
- 4
Prepare Bean Sprouts
Blanch the bean sprouts in boiling water for about 2 minutes. Drain and set aside.
- 5
Prepare D'anjou Pear
Core and julienne the D'anjou pear.
- 6
Prepare Edamame
If using frozen edamame, cook according to package instructions and drain.
- 7
Make Gochujang Dressing
In a bowl, mix 3 tbsp of gochujang, 1 tbsp of sesame oil, 1 tbsp of rice vinegar, and 1 tsp of sugar. Adjust to taste.
- 8
Assemble Bibimbap
In a large bowl, layer the glass noodles, marinated spinach, julienned carrot, bean sprouts, D'anjou pear, and edamame. Drizzle with gochujang dressing before serving.
