Korean Bibimbap with Kochujang Sauce

This was a very random find on Pinterest, and I went out on a big limb to try this one. It is very different from anything we normally eat, and when I put it all together and put the bowls on the table, we both looked at it a little skeptically. I believe Iain may even have had his phone out and ready to call for pizza, just in case. I have to admit though, this dish really grew on us quickly, and was incredible! There are a lot of parts to it, but it was pretty easy to throw together. I hope you will give it a try, and I hope you enjoy it as much as we did!

Korean Bibimbap with Kochujang Sauce
Prep time: 15-20 minutes
Cook time: 10-15 minutes
Serves 2

For the bibimbap bowl
1 cup white or brown rice
1 medium carrot, julienned
1/2 cup kimchi
100g (1/2 to 1 package) tofu, firm or extra firm
1/2 cup mushrooms (shiitake, enoki or button)
2 tsp sesame oil
1 cup fresh spinach
1/2 cup bean shoots
2 tsp sesame seeds
1/4 tsp rice seasoning
2-4 eggs

Cook the rice according to directions. Set aside.

Cut the tofu into small cubes. Heat sesame oil in a frying pan over medium-high heat, and fry tofu until golden brown on all sides. (If more oil needed, you can add canola or vegetable to sesame.) Set aside.

If you like, lightly sauté carrots in sesame oil. Set aside. (You can have them raw in this dish as well.)

For the mushrooms, heat 1 tsp of sesame oil and sauté. Set aside.

Whilt the spinach in the hot frying pan, and set aside.

Fry the egg in a non stick saucepan, sunny-side up or over-easy, or to preference.

To serve: Place rice in bowl. Sprinkle with rice seasoning. Arrange carrot, kimchi, tofu, mushrooms, spinach, and bean shoots in piles around the edges of the bowl. Sprinkle with sesame seeds. Top with fried egg and serve with kochujang sauce (see below) on side.

For the kochujang sauce
2 tbsp minced chilli
1 tbsp minced garlic
1 tbsp rice vinegar
1/2 tsp srichacha
1/4 tsp cracked black pepper
1 tbsp sesame oil
2 tbsp toasted sesame seeds
1 green onion
2 tbsp brown sugar

Combine ingredients in food processor or blender and blend until smooth. Serve with bibimbap bowl above. This is a type of hot sauce, meant to be added to dish to preference.

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Original found here.

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