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Ingredients

Adjust Servings:
1 cup rice
30 grams carrot
30 grams zucchini
1 leaf cabbage
3 leafs lettuce
4 mini sheets gim Roasted and Seasoned Seaweed Sheet
2 Shiitake mushrooms
1 cup soybean sprouts
1 eggs
Gochujang Sauce
2 teaspoons gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon garlic
0.5 teaspoon vinegar
0.5 teaspoon sugar
0.5 teaspoon sesame seeds

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Bibimbap, Key Ingredient is Gochujang Sauce!

Pronounced 'Be-beem-bap'

Features:
  • Vegetarian
Cuisine:

Bibimbap is bowl of warm white rice topped with seasoned vegetables

  • 20 min
  • Serves 1
  • Easy

Ingredients

  • Gochujang Sauce

Directions

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Bibimbap - FutureDish

Bibimbap – it reminds of Korean Airlines’ inflight Bibimbap meal! During one flight, I remember (secretly enjoying) watching a “newtimer” trying to figure out how to eat the dish. He was perplexed to see that his much-awaited in-flight meal was a “veggie platter” with a side of rice and hot-sauce! He ended up squeezing a line of Gochujang onto the vegetables and eating them separately, as if it were ketchup on a french fry! Poor guy and shame on me for not offering some help! I dedicate this Youtube tutorial to him.

Key Taste Variable: Flavored Gochujang sauce
What we are looking for is spiciness with a touch of sweet tanginess. To get this flavor, we will add a touch of soy sauce, sugar and vinegar to the Gochujang paste. In Korea, many people do indeed eat Bibimbap with only Gochujang paste, but it tastes “flat” and bland.

Cooking Notes:
If you like spicy food or are cooking for two, use Tablespoon measurements (rather than teaspoon) when making the Gochujang sauce. When pan-frying the vegetables, cook it on a medium heat. Also feel free to use vegetables of your choice – no need to go verbatim with our recipe. Popular alternate toppings include blanched spinach, namul, minced beef and pickled radish.

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Steps

1
Done
10 min

Cook Veggies

Cut zucchini, carrots, shiitake mushrooms, cabbage and lettuce and gim into thin slices. Take out a pot and fill with water. Put soybean sprouts in and bring to a boil. As soon as water comes to a roaring boil, turn off heat and drain. Run sprouts under cold water and set aside. Then place a frying pan on medium heat and pour some oil into it. Place in carrots and season with salt. Cook fast for about 30 seconds (to remove moisture) and set aside. Repeat this pan-frying for the zucchini and mushrooms as well - don't forget to season each with salt.

2
Done
5 min

Make Sauce

Place all of the listed ingredients for the sauce into a small bowl. Note: If you like spice and/or cooking for two, use a Tablespoon rather than the listed Teaspoon.

3
Done
5 min

Bowl Assembly

Take out a large bowl (I used a mixing bowl) and place rice on the bottom. Place all of the prepped veggies on top the rice. Fry an egg (sunny-side up) and place into the middle of the bowl. Put two spoons of the Gochujang sauce into the bowl. Mix it together. All of the rice should be coated and turn "orange" from the Gochujang sauce. Add more if needed.

Danny!

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One Comment Hide Comments

Awesome recipe – made it on Sunday with my wife. The gochujang was not too spicy. We added some minced beef into ours too. Thanks again!

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