Main ingredients 🥩
bomdong (young cabbage)buchu (chives)mu (radish)eggsricegochugaruanchovy fish saucevinegarplum syrupsesame oilgarlicgreen oniononion
Ttukdak Hyung's Bomdong Bibimbap
A fragrant spring bibimbap featuring seasoned bomdong (young cabbage) geotjeori, raw radish muchim, and buchu (chive) muchim, served with a fried egg and a versatile seasoning paste.
🙋 Recommended for
- ⭐ Those who want a fragrant and refreshing bibimbap to awaken spring appetite.
- ⭐ Those who want to make geotjeori and muchim in a snap without any salting process.
- ⭐ Those who want to quickly prepare various vegetable side dishes using a single seasoning paste.
Ingredients needed 🛒1 servings
- bomdong (young cabbage), as needed
- buchu (chives), a little
- mu (radish), a little
- rice, 1 bowl
- eggs, 1
- gochugaru, as needed
- anchovy fish sauce, as needed
- vinegar, as needed
- plum syrup, as needed
- oligosaccharide (or corn syrup), as needed
- sesame oil, generous amount
- sesame seeds, a little
- minced garlic, a little
- minced green onion, a little
- julienned onion, a little
Recipe 🍳
- In an airtight container, combine gochugaru, anchovy fish sauce, vinegar, plum syrup, oligosaccharide, sesame oil, sesame seeds, minced garlic, minced green onion, and julienned onion. Mix well to make the versatile seasoning paste.
- Let the prepared seasoning paste age in the refrigerator for about a day to mellow the flavors.
- Add some of the aged seasoning paste to thinly julienned radish and gently mix to make fresh radish muchim with a crunchy texture.
- Pour the seasoning paste over buchu cut into bite-sized pieces and toss gently to avoid any raw smell, making buchu muchim.
- Tear clean bomdong into bite-sized pieces and mix thoroughly with the seasoning paste to complete bomdong geotjeori.
- Place rice in a bowl and arrange the prepared bomdong geotjeori, radish muchim, and buchu muchim on top.
- Top with a fried egg, then drizzle additional sesame oil and sprinkle sesame seeds generously to finish.
- Make a versatile seasoning paste with gochugaru, fish sauce, etc., and let it age for a day.
- Toss julienned radish, buchu, and bomdong separately with the aged paste to make three kinds of muchim.
- Arrange the three muchim and a fried egg over rice, drizzle with sesame oil, and mix before eating.
Cooking tips 💡
- Aging the seasoning paste overnight removes the pungency of raw onion and green onion, creating a more harmonious blend.
- For the radish, do not salt it; mix it immediately to enjoy its refreshing and crunchy texture.
- When mixing buchu and bomdong, use a light hand to avoid releasing a grassy smell.