Originally posted on GOURMANDE in OSAKA:
Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :
Namul veggies (preparation here)
Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.
The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.
Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.
Add a little broth in the bowl, mix and enjoy :