Fresh & Vibrant! Summer Delight: Crisp Young Radish Bibimbap
Recreating ‘Three Meals a Day: Mountain Village’ Style: Fresh Young Radish Bibimbap and Spicy Bean Sprout Soup
I tried making the fresh young radish bibimbap by Yeom Jung-ah from ‘Three Meals a Day: Mountain Village’ for the first time. It was a perfect weekend meal, featuring crisp young radishes to beat the summer heat, a refreshing bean sprout soup, and nostalgic pink sausages. It tasted even better after a good workout!
Spicy Bean Sprout Soup Ingredients- Bean sprouts 100g
- Tofu 1/3 block
- Red chili pepper 1/2
- Green onion 1/2 stalk
- Minced garlic 1 Tbsp
- Salted shrimp 1/2 Tbsp
- Soy sauce 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Anchovy broth 4 cups
Nostalgic Pink Sausage Ingredients- Pink sausage 100g
- Egg 1
- Cooking oil a little
Fresh Young Radish Bibimbap Ingredients- Cooked rice 1 bowl
- Young radish (prepared) 80g
- Lettuce 3 leaves
- Perilla leaves 4 leaves
- Garland chrysanthemum 3 stems
- Eggs 2
- Gochujang-based spicy sauce 3 Tbsp
- Sesame seeds
- Sesame oil
- Cooking oil a little
- Pink sausage 100g
- Egg 1
- Cooking oil a little
Fresh Young Radish Bibimbap Ingredients- Cooked rice 1 bowl
- Young radish (prepared) 80g
- Lettuce 3 leaves
- Perilla leaves 4 leaves
- Garland chrysanthemum 3 stems
- Eggs 2
- Gochujang-based spicy sauce 3 Tbsp
- Sesame seeds
- Sesame oil
- Cooking oil a little
Cooking Instructions
Step 1
1. Making the Spicy Bean Sprout Soup: Start by bringing 4 cups of anchovy broth to a boil in a pot. Once boiling, add the washed bean sprouts and cover with a lid. Cook for 5 minutes; the sprouts should remain crisp. While the sprouts cook, cut 1/3 block of tofu into bite-sized cubes (about 1.5cm square). Thinly slice 1/2 red chili pepper and 1/2 green onion diagonally. Add the tofu, red chili pepper, and green onion to the pot with the sprouts and simmer for a bit longer. Finally, season with 1 Tbsp minced garlic, 1/2 Tbsp salted shrimp, 1 Tbsp soy sauce, and 1 Tbsp gochugaru. Using salted shrimp adds a savory depth of flavor.
Step 2
2. Frying the Nostalgic Pink Sausage: Slice the 100g pink sausage into rounds about 0.7cm thick. Crack one egg into a bowl and beat it well. Dip each sausage slice into the beaten egg, coating both sides. Heat a little cooking oil in a pan over medium-low heat. Place the coated sausage slices in the pan and fry until golden brown on both sides. Cook slowly over medium-low heat to prevent burning.
Step 3
3. Assembling the Fresh Young Radish Bibimbap: Prepare two eggs as fried eggs or omelets in a lightly oiled pan. (You can adjust the yolk consistency to your preference – sunny-side up or over easy). In a large mixing bowl, place 1 bowl of warm cooked rice. Generously top with 80g of the prepared fresh young radish, ensuring it’s well-drained. Add 3 torn lettuce leaves and 4 perilla leaves, along with 3 stems of garland chrysanthemum for a fresh green touch. Place your prepared egg(s) on top. Drizzle with 3 Tbsp of gochujang-based spicy sauce, sprinkle with sesame seeds, and finish with a drizzle of sesame oil. Your delicious fresh young radish bibimbap is ready! Mix everything well and enjoy!
Step 4
▲ A Delicious Spread: My husband, who had just finished a walking event, was impressed by the taste! This fresh young radish bibimbap, served with a warming spicy bean sprout soup and nostalgic pink sausages, was the perfect meal to enjoy before the lingering summer heat fully fades. It was a satisfying and healthy meal that highlighted the natural flavors of fresh ingredients.
