Truffle Bibimbap with Korean Thick Doenjang Sauce

Steps

1. 1

   Cut the vegetables into bite-sized pieces.

2. 2

   Heat perilla oil in a pan and sauté the onion, green onion, zucchini, and enoki mushrooms until translucent.

3. 3

   Add minced garlic, gochugaru, gochujang, doenjang, and sugar, and stir-fry on medium heat for 30 seconds.

4. 4

   Add cheongyang chili peppers, red chili peppers, water, and coin stock, then simmer until reduced to a thick sauce to complete the gangdoenjang.

5. 5

   Gradually add truffle oil to maltodextrin while adjusting the aroma, then sift through a strainer to make truffle powder.

6. 6

   Slice the avocado and soft-boiled eggs into serving-sized pieces.

7. 7

   Place cooked rice in a bowl, top with gangdoenjang, avocado, and soft-boiled egg, then dust with truffle powder to serve.