Main ingredients 🥩
gwomaksoy saucered pepper powderminced garlicmaltosemintgreen onionchili peppersesame oiltoasted sesame seedsrice bowlperilla leavesseaweed
Lim Sung-geun's Gwomak Bibimbap
Golden gwomak bibimbap with fresh, tender boiled gwomak, abundant mint, and a specially crafted sauce that tastes even better than restaurant versions.
🙋 Recommended for
- ⭐ Those who want to enjoy a richer, more complex flavor at home compared to famous specialty restaurants, economically and easily.
- ⭐ Those seeking a spicy-sweet, aromatic delicacy to stimulate their appetite.
Ingredients needed 🛒3 servings
- gwomak 3kg (or about 300g of meat after cleaning)
- soy sauce 160g
- fine salt 5g
- medium red pepper powder 120g
- minced garlic 40g
- monosodium glutamate 10g
- white maltose 180g
- mint 150g
- green onion 150g
- chili pepper 3
- sesame oil 4 tablespoons
- toasted sesame seeds a little
- rice 1 bowl
- perilla leaves/seaweed to taste
Recipe 🍳
- Rinse the gwomak thoroughly in water about four times. Soak in water with 3 tablespoons of coarse sea salt and a 10-won coin to quickly desalinate.
- Once the pot is boiling vigorously, add the soaked gwomak and stir gently in one direction while flipping them over.
- Remove from heat immediately when the water temperature reaches about 70 degrees Celsius and the gwomak’s mouth opens slightly to about 5–6 spots.
- Insert a spoon into the back groove of the gwomak and twist to remove the shell, then extract only the meat.
- Mix soy sauce, fine salt, medium red pepper powder, minced garlic, monosodium glutamate, and white maltose in the specified amounts to make the sauce.
- Cut mint and green onion into 5cm lengths, and finely chop the chili peppers.
- Combine the extracted gwomak meat with the prepared vegetables, an appropriate amount of sauce, 3 tablespoons of sesame oil, and toasted sesame seeds. Mix well to make the gwomak side dish.
- Place 1 bowl of rice in a serving bowl. Add 1 tablespoon of sesame oil and a small amount of sauce to mix the rice first, then generously top with the finished gwomak side dish.
- Soak and clean the gwomak thoroughly.
- Boil the gwomak in rapidly boiling water until the mouth opens slightly, then remove and let it finish cooking with residual heat.
- Mix soy sauce, red pepper powder, garlic, maltose, and other ingredients to create the special sauce.
- Chop the vegetables and mix them with the gwomak meat, sauce, sesame oil, and sesame seeds.
- Top the seasoned rice with the gwomak mixture to complete the dish.
Cooking tips 💡
- When boiling gwomak, avoid prolonged cooking in boiling water as it will become tough. Remove it as soon as the mouth opens to about 5–6 spots, relying on residual heat to finish cooking for tenderness.
- Do not mix sesame oil into the sauce ahead of time, as it may spoil easily. Add it just before mixing the final dish.
- For best enjoyment, serve the finished gwomak bibimbap wrapped in fragrant perilla leaves with seaweed on top.
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