Homemade Korean BibimbapGochuchang (Korean chili paste) is one of the top essential condiments in my little pantry. Gochuchang is a very versatile ingredient which I have been using for many of my recipes which include:-
1) Dakgalbi (Korean spicy stir fried chicken)
2) Korean pancake
3) Gochuchang roasted chicken
4) Kimchi fried rice
5) Bibimguksu (Korean spicy mixed noodles)
and many more.
Yes, I am using this magic ingredient for my all-time-favourite Korean dish, bibimbap also refer as Korean mixed rice bowl. I never get tired with bibimbap, in fact i can have it all day long. There are a lot of cutting and stir-frying tasks involved in preparing for a bowl of sumptuous bibimbap. However, it could be rewarding where you can have all the ingredients cooked and set aside for later use. Usually if I am making bibimbap at home, I will make a huge portion which could last me for breakfast, lunch and dinner ... sometimes even supper.
The typical bibimbaps served in the restaurants usually come with bulgogi, bean sprout, spinach, carrot, cucumber, mushroom, gosari and egg. Bibimbap is well enjoy with a bowl of steaming hot beansprout soup or seaweed soup. There is no restrictions to the ingredients for your homemade bibimbap. I usually make my side dishes based on what I have in my refrigerator and pantry. I even skip the soup by substituting it with a cup of warm Korean corn tea. Yum!
Here you go the recipe for Denise' homemade bibimbap.
chicken pieces (ready-made salad chicken pieces)
eggs (fried egg - sunny side up)
button mushroom (sliced)
carrot (cut into matchsticks)
spinach (click here for sigeumchi-namul recipe)
sugar, salt and pepper to taste
1. Heat up a tsp of cooking oil and stir fry the carrot. Season with some salt and pepper. Dish out and set aside.
2. Repeat the same process for leeks and spinach.
(Alternatively, you may make sigeumchi namul by check out the link above)
3. Saute the button mushroom with some soy sauce, sugar, salt and pepper. Dish out and set aside.
4. Stir fry the chicken pieces or heat up in the oven (low heat) for 8-10 minutes.
5. Assemble all ingredients or topping on a bowl of steaming white rice (refer to the picture below)
6. Top the sunny-side-up egg in the middle of the bowl and place a scoop of gochujang at the side.
7. Sprinkle some seaweed and sesame seeds on top
8. Mix everything together and enjoy.
I prefer the sesame seeds to be sprinkled last on the 'mixture' so it will look more appealing. Regardless of the sequence, the bibimbap still tasted fantastic. The homemade bibimbap is hands down my best dish of the week. Thumbs up!!