Korean Bibimbap with Gochujang Sauce
Bibimbap is a traditional Korean dish that combines warm rice, sautéed vegetables, marinated proteins, and a fried egg, all topped with spicy-sweet gochujang sauce. This easy-to-make meal offers a delightful balance of textures and flavors in every bite.
Ingredients
- 2 cups of short-grain rice
- 1 carrot julienned
- 1 zucchini julienned
- 1 cup spinach
- 1 cup bean sprouts
- 1 tablespoon sesame oil
- 200 g marinated beef or tofu
- 4 eggs fried
- 2 tablespoons sesame seeds optional
- Gochujang sauce store-bought or homemade
- For Gochujang Sauce:
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 teaspoon rice syrup or honey
- 1 teaspoon sesame oil
- 1 tablespoon water for thinning the sauce
Instructions
- Step-by-Step Guide:
- Cook the Rice: Cook 2 cups of short-grain rice according to package instructions. Make sure it is slightly sticky.
- Prepare Vegetables:
- Blanch spinach for 1 minute, then sauté with garlic and a pinch of salt.
- Sauté carrots and zucchini separately until tender but still crisp.
- Blanch the bean sprouts briefly.
- Cook Proteins: Marinate beef or tofu in a mix of soy sauce, sesame oil, garlic, and sugar. Stir-fry until cooked through and caramelized.
- Make Gochujang Sauce: Mix gochujang, soy sauce, rice syrup/honey, sesame oil, and water. Adjust the spice level to your liking.
- Fry Eggs: Fry eggs sunny-side-up until the whites are cooked and the yolk is still runny.
- Assemble the Bowl: In a large bowl, place rice at the bottom, then arrange sautéed vegetables and proteins on top. Add the fried egg in the center, sprinkle with sesame seeds, and serve with gochujang sauce on the side.
- Mix & Serve: Mix all ingredients together with a spoon before eating.
Notes
- Feel free to customise the protein, vegetables, and spice level to your taste. Chicken, seafood, or mushrooms work well in place of beef or tofu.
- Using a stone bowl will help create the crispy rice base, also known as nurungji, for added texture.