Microgreen Bibimbap with Sweet and Sour Gochujang Sauce Recipe
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Easy
This is a one-bowl dish that offers up plenty of flavor and texture. Bibimbap is a seasonal and local dish in Korea. Microgreen bibimbap, known as saessak bibimbap (which can also be translated as sprout bibimbap) is often eaten in summer because it does not require the use of fire. While you can substitute the green leaves to anything that’s in season, try to choose a few different types of leaves to keep it interesting. The sauce is a combination of gochujang, vinegar and sugar. Only use the freshest green leaves for this recipe.
Written for us by Chef Jia Choi from Seoul's most famous cookery school
Ingredients for the Bibimbap
- 100g assorted micro vegetables
- 2 cups white rice(cooked)
- 1 teaspoon toasted sesame seeds
- 1 sheet dried seaweed (nori)
- 1 teaspoon sesame oil
For the Sauce
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1/2 teaspoon brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
How to Assemble
- Cook white rice, according to package instructions.
- In a bowl, combine sugar, vinegar, lemon juice, water and gochujang. Mix!
- Place your cooked rice in the bowl. Put dried seaweed (nori) in a small plastic bag. Close it and roughly crush it. Arrange your micro vegetables on the rice and drizzle with sesame oil.
- Add 1 tablespoon of dried seaweed to bibimbap before eating.
- Add 1 tablespoon of sauce to each bowl of bibimbap. Mix rice with green leaves and sauce.
- Serve vinegared gochujang at the side.
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About the author
Chef Jia Choi has been working from Seoul's most famous cookery school, O'ngo for over 10 years and is an expert in Korean food.
