Modu Recipes

Striker Chef's Truffle Gangdoenjang Bibimbap

A premium bibimbap with spicy Cheongyang chili gangdoenjang, creamy avocado, a soft-boiled egg, and savory truffle powder.

🙋 Recommended for

  • ⭐ Those who want to recreate a unique gourmet experience at home.
  • ⭐ Those who want to enjoy the exotic combination of spicy gangdoenjang and savory truffle aroma.

Ingredients needed 🛒1 servings

  • 1/2 zucchini
  • 1 green onion
  • 1/2 onion
  • 3 Cheongyang chilies
  • 1 red chili
  • 1 pack king oyster mushrooms
  • Generous amount of perilla oil
  • 1 tbsp minced garlic
  • 1 tbsp red pepper flakes
  • 1 tbsp sugar
  • 1 tbsp gochujang
  • 2 tbsp miso paste
  • 1 coin broth
  • Appropriate amount of water
  • 1 avocado
  • 1 soft-boiled egg
  • 1 bowl instant rice
  • Appropriate amount of truffle oil
  • Appropriate amount of maltodextrin powder

Recipe 🍳

  1. Chop the zucchini, green onion, and onion into large pieces. Slice the Cheongyang and red chilies, and roughly chop the king oyster mushrooms.
  2. Heat perilla oil in a pan over medium heat. Sauté the onion and green onion, then add the zucchini and the stems of the king oyster mushrooms and stir-fry until softened.
  3. Add minced garlic, red pepper flakes, sugar, gochujang, and miso paste (twice the amount of gochujang). Stir-fry together until the flavors are well combined.
  4. Add 1 coin broth and enough water to cover. Simmer until the sauce thickens, then add all the sliced Cheongyang chilies and cook until the sauce is thick to complete the gangdoenjang.
  5. Slice the ripe avocado into large pieces. Gently crack the soft-boiled egg in half with your hands.
  6. Mix truffle oil into the maltodextrin powder little by little, then sift through a fine sieve to create truffle powder with distinct particles.
  7. Place the instant rice in a large bowl. Top generously with the finished gangdoenjang sauce and vegetable toppings. Arrange the avocado and soft-boiled egg, and pile the truffle powder on top like a mountain to finish.
  1. Chop the vegetables into large pieces.
  2. Stir-fry the vegetables in perilla oil, then add gochujang, miso paste, and seasonings and stir-fry.
  3. Add coin broth, water, and Cheongyang chilies, and reduce the sauce until thick.
  4. Mix maltodextrin powder and truffle oil, then sift to make the powder.
  5. Top the rice with gangdoenjang, avocado, soft-boiled egg, and truffle powder to complete.

Cooking tips 💡

  • When reducing the gangdoenjang sauce, if it's too dry, it will be difficult to mix with rice. So, turn off the heat when there's still some liquid left.
  • Truffle powder dissolves in water, so use only oil to achieve the right consistency and aroma.

Shop ingredients on Coupang(Ad)

ZucchiniGreen onionOnionCheongyang chiliRed chiliKing oyster mushroomPerilla oilMinced garlicRed pepper flakesGochujangMiso pasteCoin brothAvocadoSoft-boiled egg
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