Ingredients
- 1 Korean daikon (approx 800g), julienned
- 1 spring onion, chopped
- 3 tbsp gochugaru (Korean chilli flakes)
- 1 tbsp vinegar
- 1 tsp sugar
- 3 tsp sesame oil
- 1.5 cup short grain rice
- 3 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp honey
- 3 egg yolk
- 3 tbsp kimchi
- 1 tbsp shredded seaweed
- 1 tbsp sesame seeds
Method
- Prepare the musaengchae by combining julienned daikon, chopped spring onion, gochugaru, vinegar, sugar and 1 tsp of your sesame oil. Stir until all of the daikon is thoroughly coated in the spicy pickling mixture. Let pickle in the fridge while your rice cooks or overnight.
- Thoroughly wash your rice and cook according to packet instructions.
- Mix together gochujang, soy sauce, remaining 2 tsp sesame oil and honey ingredients to make your bibimbap sauce.
- Heat ttukbaegi or cast iron pan over medium to high heat. Add oil and once hot, add the rice. Let it get crispy on the bottom for a few minutes. Add the musaengchae and kimchi on top and sit for another few minutes.
- Now gently top with your egg yolk (separated from the whites). If you are unsure of the quality of your eggs and whether they can be eaten raw, then mix immediately while the ttukbaegi is hot to scramble. Alternatively, fry the egg before adding to the bowl.
- Finish by adding your sauce, sesame seeds, shredded seaweed and you are ready to enjoy your crispy and ultra spicy bibimbap!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce