Korean Young Radish Barley Bibimbap
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
To match the sourness of yeolmu kimchi (young radish greens), the gochujang sauce is first loosened with vinegar and maesil, a green plum syrup.
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Barley rice is topped in sections with the kimchi, cucumber and lettuce plus halved boiled eggs, and the sauce goes in only right before eating, half of it first.
Ingredients
Instructions
- 1
Prepare 420 g cooked barley rice while it is warm.
If it is cold, microwave it for about 1 minute, then loosen any clumps so the sauce coats the grains evenly.
- 2
Cut 180g young radish kimchi into 3cm lengths.
Keep long stems bite-size so they do not tangle when mixed.
- 3
Julienne 80 g cucumber and tear 60 g lettuce into broad pieces.
Soak them in cold water for about 3 minutes, then drain very well so excess water does not thin the sauce.
- 4
Loosen 1.5 tbsp gochujang with 1 tbsp vinegar and 1 tbsp plum syrup.
Mix in 1 tbsp sesame oil to make a glossy, spoonable sauce.
- 5
Spread the barley rice in serving bowls, then arrange the young radish kimchi, cucumber, and lettuce on top in separate sections.
Halve the 2 boiled eggs and place them over the vegetables.
- 6
Just before serving, add the sauce a little at a time and mix from the bottom upward so the warm grains, cool vegetables, and kimchi are evenly coated. Taste, add more sauce if needed, and serve immediately.
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