I got the idea for this bibimbap recipe from watching my favorite Dorothy Mukbang on Youtube. I have a debilitating illness where i cannot sleep without watching at least 10 minutes of mukbang every night, preferably with squishy sashimi sounds or slurping noodle sounds. So Dorothy ate this with passion and fire, and let me tell you it was SO easy to recreate and so satisfying to eat.
BIBIMBAP SAUCE
2 tbsp Gochujang
1 tbsp sesame oil
1 tbsp sugar
1 tbsp roasted sesame seeds
1 tbsp water
1 tsp minced garlic
1 tsp vinegar
CARROT AND BEAN SPROUT SALAD
peel and sliver 1/2 cup carrots
put the carrots and 1/2 cup bean sprouts in boiling water until they are just tender, not too soft
mix with 1 tbsp sesame oil, 1 tsp roasted sesame seeds, 1 clove minced garlic, pinch of salt
PREPARATION
In a large bowl, put in approximately 2 cups of warm (not hot) cooked korean or japanese rice, a handful of any type of salad leaves you fancy, the carrot and bean sprout salad, 1 tin of korean Dong Won brand hot pepper tuna, 2 fried eggs, the bibimbap sauce, and mix!
Tips:
Don't use hot rice or mix too long or squish the rice or it'll end up soggy. Mix with tongs or forks to keep the rice fluffy. Korean or Japanese short grain rice is bouncy and perfect for this recipe. If you want to use long grain rice it'll work too but won't be the same as the restaurants.
Obviously there is no hot stone bowl here because i'm not gonna buy one just for this, so there won't be any crispy rice. But if you have one you can heat it up and mix the rice in it.
Using salad leaves gives you more raw veg action and IS SO EASY! It saves so much time as opposed to cooking spinach like traditional bibimbaps.
If you are a canned food snob, i must tell you that Dong Won tinned tuna is bathed in a deliciously spicy korean sauce that sets it apart from all other canned fish. I love using it because i find any opportunity i can to not use meat, and also it is packed with omega 3 and a real money saver. But if you must splurge, you can substitute with fresh fish or beef marinated in soy sauce, sesame oil, sugar and garlic and then pan fried.
In the video, Dorothy likes to wrap a bit of rice with some seaweed and eat it like a peking duck wrap! YUM.