Bibimbap – Key Ingredient is the Gochujang Sauce

Bibimbap – it’s one of Korea’s most iconic dishes.

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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.