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!
- Short Grain Rice - 1 cup
- Carrot - 30 grams
- Zucchini - 30 grams length of your pointer finger
- 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
Prep Bibimbap Ingredients
- Julienne Carrot, Zucchini, Cabbage, Lettuce and Gim. Cut Shiitake Mushrooms into thin slices as well.
- FOR SOYBEANS - Fill a pot with water. Season the water with a few shakes of salt. Place your soybean sprouts into the water. Then place on high heat. When it comes to boil, immediately drain and rinse under cold water. Set aside
- FOR ZUCCHINI, CARROT AND MUSHROOMS - For each vegetable, repeat the following steps: Put a frying pan on medium-high heat. Put some oil in. Once the pan is hot, place the vegetable in. Season with salt. Stir-around for 1-2 minutes until the vegetable begin to soften-up. Then place onto a plate and set aside
Make Bibimbap Sauce
- Mix all of the ingredients listed under 'Gochujang Sauce'
- Place one cup of rice at the bottom of your bowl. Then neatly arrange each vegetable (carrot, zucchini, cabbage, lettuce, shiitake mushrooms, gim, soybean sprouts) on top of the rice. Place a fried egg in the middle (optional). Then place a few scoops of the bibimbap sauce over the top.
- Snap an Instagram photo - duh!
- Then thoroughly mix the sauce in with all of the ingredients. Bon Appetit!
- 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