Doenjang Bibimbap
Print Recipe

Doenjang Bibimbap & Dotorimuk Banchan

A simple, hearty bibimbap that brings out the flavors of fresh doenjang. 
Course: Easy
Servings: 1 people

Ingredients

Doenjang Bibimbap

  • Tofu - 1/2 block 150 grams
  • Zucchini - 1/3 length of your pointer finger
  • Onion - 1/2 
  • Shiitake Mushrooms - 2
  • Spring onion - 1 stalk length of your forearm
  • Cheongyang chili pepper - 2 peppers or use 1 Jalapeno

Doenjang Seasoning

  • Doenjang - 2 Tablespoons
  • Gochujang - 1/2 Tablespoon
  • Minced garlic - 4 teaspoons not Tablespoon!
  • Anchovy-Kelp Broth - 1 cup

Dotorimuk Banchan

  • Dotorimuk acorn jelly - 400 grams 
  • Soy sauce - 2 Tablespoons
  • Vinegar - 2 Tablespoons
  • Sugar - 1 Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Seaweed sheets - 5-8 

Instructions

Prep Bibimbap:

  • You'll want to eat with rice, so get some rice started.
  • Now for prep: Cube tofu piece into small blocks. Then cube the zucchini, onion and shiitake mushrooms into small pieces. Next, cut the chili peppers and spring onion into thin slices as well.
  • Place a pot on medium heat. Then place in the zucchini, onion, and Shiitake mushrooms pieces. Stir around and sweat the vegetables for 1 minute. 
  • Then add-in the Doenjang (2 Tablespoon), Gochujang (1/2 Tablespoon), Minced Garlic (4 teaspoon). Mix it all around in the pot. 
  • Then add in the anchovy-kelp broth (1 cup)
  • Raise the heat to a medium-high and let the stew simmer and reduce for at least 10 minutes. Stir the pot once in a while as it reduces.
  • Once lot of the liquid has reduced (you'll see larger bubbles), add in the tofu cubes and chili peppers slices. Let it reduce for 3 more minutes. 
  • Once the soup turns chunky, it's finished. Get a ladle and scoop over a bed of hot rice. Bon Appetit!

Make Dotorimuk

  • Put water into a pot and bring up to boil. Blanche the dotorimuk for 1 minute. Then slice into bite-sized squares.
  • Use your hands and shred-up the seaweed sheets.
  • Make dressing by mixing: Soy Sauce (2T), Vinegar (2T), Sugar (1T), Sesame Oil (1T), Sesame Seeds (1T) and Seaweed Sheets (5-8 sheets). Thoroughly mix everything together.
  • Use your chopsticks to place some of the seaweed sheets over the dotorimuk. Then drizzle the dressing over all the pieces. Bon Appetit!

Notes

  • Feel free to add some beef or seafood into the stew
  • If stew tastes too salty, add some water or broth. If it tastes too bland, add more doenjang paste.
  • See video below for more details