Bibimbap literally translates to mixed rice, but that doesn’t even begin to describe this Korean staple. The key component of this meal is gochujang - a deep red, spicy and immensely flavorful sauce made from Korean chiles and fermented miso. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant.
- Spicy Korean mixed rice with sesame, carrots and spinach
- Loaded with carrots, shiitake mushrooms, zucchini and spinach
- Medium grain white rice
- Chiles provide cardiovascular and immunity benefits
- Gluten-free
- Vegan
- 5-year shelf life
- Serving size: Double
- Allergen: Soybeans
- Made in Maine
Ingredients: (notice how many you can pronounce): Carrots, Medium Grain White Rice, Onions, White Distilled Vinegar, Dried Zucchini, Gochugaru (Korean Red Chili Pepper), Brown Sugar, Dried Shiitake Mushrooms, Sesame Oil, Raw Sesame Seeds, Garlic, Red Miso Powder (Fermented Soybeans, Salt), Dried Spinach, Sea Salt, Dried
Scallion
Directions:
- Tear pouch open and remove oxygen absorber
- Add a little less than two cups (450mL) of boiling (yes, boiling) water to bag
- Stir and reseal; hang out for 20 minutes; think about how big the universe is
- Open; stir again; eat; smile
- Rehydration will take longer at higher altitudes
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