Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
gochujang is seriously underrated outside of korean food! i mix it with mayo for an amazing sandwich spread or use it to add depth to soups. it’s got that perfect balance of sweet, spicy and umami that nothing else has.