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          Season 2

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          My Little Kitchen Ssamjang Kimchi Fried Rice


          Sov) This is bibimbap, one of Korea’s best-known dishes and a favorite among foreigners. Wondering which sauce you should use? I’ve got just the thing for you. This is soybean paste, or soybean paste. Today, we’re going to make our bibimbap sauce with soybean paste, in case you have trouble finding red chili paste, or red chili paste. Start with some ground beef. For the base seasoning, add diced garlic and sprinkle in some salt and pepper. Dice the onions. You can use a blender for the nuts. Heat up a frying pan, and stir-fry the beef. Add in the diced onions, and stir-fry a bit more. When the beef looks cooked, add some sesame oil, and pour in the nuts and soybean paste. Time for more stir-frying. If you like your food a little spicy, you can use red chili powder to give your bibimbap a delicious red glow. This sauce is called soybean paste in Korean. That’s because it’s enjoyed together with wraps. Like...this! soybean paste goes great with vegetable wraps. The beef and nuts keep the sauce from getting salty, and the sesame oil makes it extra savory. Some people have trouble eating kimchi because of its spicy flavor and smell, but don’t worry - we’ll take care of that. Butter a frying pan, and stir-fry your chopped kimchi like this. It’ll be less spicy, and much softer. If you like, you can add a bit of sugar. Last step. Find some vegetables from your refrigerator and slice them up. Then, fry an egg using sesame oil. On top of the rice, add the vegetables, kimchi ssamjang , and the fried egg! Ta-da! The ssamjang stir-fried kimchi bibimbap is complete! Savory, nutty ssamjang...healthy kimchi...and crisp vegetables! The perfect bowl of bibimbap! How does it taste? You’ll have to find out for yourself. When you‘re craving a hearty breakfast, make yourself some ssamjang stir-fried kimchi bibimbap!

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