Bibimbap – it’s one of Korea’s most iconic dishes.
For many people, they will try Bibimbap for the first time on Korean Airlines. It’s pretty tasty for an in-flight 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.
Today, I will be using strictly vegetables toppings. But you could throw some minced beef or even steak strips in here as well. Up to you! But I think it tastes quite nice with just veggies.
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 I think it tastes “flat” and bland.
Bibimbap - Secret is the Gochujang Sauce!
Yield 1 person
Bibimbap! One of Korea's most iconic dishes. What separates the amateurs from the pros is the sauce! I'll show you how to make a killer sauce.
- Short Grain Rice - 1 cup
- Carrot - 30 grams
- Zucchini - 30 grams
- Cabbage - 1 leaf
- Lettuce - 3 leaves
- Gim - 4 crisps
- Shiitake mushrooms - 2
- Soybean sprouts - 1 cup
- Egg - 1
- Gochujang - 2 teaspoons
- Soy sauce - 1 teaspoon
- Sesame oil - 1 teaspoon
- Garlic - 1 teaspoon
- Vinegar - 1/2 teaspoon
- Sugar - 1/2 teaspoon
- Sesame seeds - 1/2 teaspoon
- When pan-frying vegetables, cook them on a medium heat.
- Also feel free to use vegetables of your choice. Popular alternatives include blanched spinach, minced beef and pickled radish.
- If you are cooking for two, use Tablespoon measurements (rather than teaspoon) when making the Gochujang sauce.
- Watch video below for more details