Thick doenjang barley bibimbap (Gang doenjang bori bibimbap) from The Korean Cookbook (page 107) by Junghyun Park and Jungyoon Choi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You need to make the 'Young summer radish kimchi' (p.67) & 'Korean radish saengchae' (p.180) for this recipe. Begin recipe 2 days ahead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.