Baek Jong-won's Sweet Potato Saengchae Bibimbap
A unique and crunchy bibimbap made by thinly shredding raw sweet potato, tossing it in a spicy-sour dressing, and mixing it with seaweed.
Ingredients needed 2 servings
Recipe
Cooking tips
- Shred the sweet potato as thinly and evenly as possible so the seasoning coats well and it's easy to eat.
- Soaking the shredded sweet potato in cold water removes starch, reducing any pastiness and enhancing the crisp texture.
- Adding the brown sugar and gochugaru first and tossing ensures the sweet potato takes on an even red color.
- For the thinned gochujang sauce, do not add sesame oil; just mix gochujang and water to achieve the original consistency.
Recommended for
- Those who want to enjoy the crisp, unique texture of raw sweet potato in a bibimbap.
- Those who want to try a new and simple unique Korean dish using leftover sweet potatoes.
- Those who want to experience the fantastic wrap combination of spicy-sour saengchae and seaweed.
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