Bibimbap with Korean Chilli Paste
Prep time: 40 minServes: 4
Pairs with
Gochujang has a deep fermented heat that demands a wine with fruit and a hint of sweetness — rosé, off-dry riesling or a light red with juicy fruit.
Ingredients
- 400g rice (short-grain)
- 300g marinated tofu or beef (soy, sesame oil, garlic, sugar)
- 200g spinach, blanched
- 2 carrots, julienned
- 1 courgette, julienned
- 200g bean sprouts
- 4 eggs
- Gochujang (Korean chilli paste)
- Sesame oil
- Sesame seeds
- Kimchi to serve
Method
- 11. Cook the rice. Prepare each vegetable separately: sauté carrots and courgette in sesame oil, blanch spinach and bean sprouts.
- 22. Pan-fry tofu or beef until golden.
- 33. Fry eggs with runny yolks.
- 44. Build the bowls: rice on the bottom, arrange vegetables and protein in sections around the edge.
- 55. Place the egg in the centre. Add a dollop of gochujang alongside.
- 66. Scatter sesame seeds, drizzle sesame oil. Mix everything together at the table.