Chef Lee Jung-hyun from "Convenience Store Restaurant" presented a healthy and non-greasy recipe for Steamed Vegetable Bibimbap and a refreshing Doenjang Soup. Let’s dive into the ingredients and step-by-step instructions for these dishes!
Ingredients
✅ Ingredients for Steamed Vegetable Bibimbap
- 1/3 zucchini
- A handful of spinach
- A handful of bean sprouts
- 4 shiitake mushrooms
- A piece of radish
- 1/2 carrot
- Cooked rice
- 1 egg
- Kombu (kelp)
- Dried shrimp
- Salt, gochujang (Korean chili paste), sesame seeds, sesame oil
✅ Ingredients for Doenjang Soup
- A handful of chamnamul (Korean wild greens)
- 1/2 enoki mushrooms
- 1/2 block of tofu
- 2 tablespoons of doenjang (Korean soybean paste)
Preparation
✅ Preparing the Steamed Vegetable Bibimbap Ingredients
- Slice the radish and carrot into thin strips. Cut the zucchini into half-moon shapes and slice the shiitake mushrooms thinly. Chop the spinach into bite-sized pieces.
- Wash the bean sprouts and remove excess water.
✅ Preparing the Doenjang Soup Ingredients
- Dice the tofu into small cubes.
- Cut the chamnamul and enoki mushrooms into bite-sized pieces.
How to Make Steamed Vegetable Bibimbap
1. Fill a steamer with 800ml of water. Add 3 pieces of kombu and a handful of dried shrimp for flavor. On the steaming tray, arrange the prepared zucchini, bean sprouts, shiitake mushrooms, spinach, radish, and carrot.
2. Place a small bowl in the center of the tray, add 3 tablespoons of water, and crack 1 egg into it.
3. Sprinkle salt evenly over the vegetables and egg. Cover the steamer with a lid and steam over high heat for 10 minutes.
4. In a serving bowl, layer cooked rice with the steamed zucchini, spinach, bean sprouts, carrot, shiitake mushrooms, radish, and the poached egg.
5. Add gochujang, sesame seeds, and sesame oil to taste. Mix well and enjoy!
How to Make Doenjang Soup
1. After steaming the vegetables, remove the kombu and dried shrimp from the leftover broth.
2. Dissolve 2 tablespoons of doenjang into the broth. Once it begins to boil, add the prepared enoki mushrooms, chamnamul, and tofu. Simmer for 5 minutes to finish.
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Chef Lee Jung-hyun's Cooking Tips
- Bibimbap: Steaming the vegetables instead of stir-frying saves time, reduces greasiness, and enhances the dish's health benefits.
- Doenjang Soup: Using the leftover steaming broth adds a deep and refreshing flavor to the soup.
Conclusion
We’ve just explored how to prepare Chef Lee Jung-hyun's 10-minute Steamed Vegetable Bibimbap and 5-minute Doenjang Soup from "Convenience Store Restaurant." These simple, nutritious recipes are perfect for anyone seeking a quick yet healthy meal. Try them out and enjoy the wholesome flavors!
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