Crispy Cucumber Kimchi Bibimbap: An Easy Recipe
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Introducing the ‘Cucumber Kimchi Bibimbap’ recipe, ready in just 5 minutes using leftover cucumber kimchi and young radish kimchi. Unlike bibimbap made only with gochujang, which can be dry and overly spicy, this version adds a refreshing twist with ‘hoechojang’ (a type of seasoned paste) and creamy steamed eggs for a richer, smoother texture. Enjoy a special meal made with your leftover kimchi!
Bibimbap Ingredients- Cucumber Kimchi 3 ladles
- Young Radish Kimchi 1 ladle
- Sugar 2 Tbsp
- Kimchi Juice 2 ladles
- Hoechojang (Cucumber Kimchi Sauce) 4 Tbsp
- Steamed Egg (store-bought or homemade) 5 Tbsp
- Seaweed Flakes 1 Tbsp
- Sesame Oil 1 tsp
- Sesame Seeds 1 tsp
Cooking Instructions
Step 1
First, prepare your crisp and delicious cucumber kimchi. (Refer to a separate recipe for how to make cucumber kimchi.)
Step 2
Next, prepare a small amount of young radish kimchi and some kimchi juice. If you don’t have young radish kimchi, using only cucumber kimchi is also fine. Make sure to use up any leftover kimchi.
Step 3
In a large bowl, combine the prepared cucumber kimchi, young radish kimchi, and kimchi juice. Mix them well. The kimchi juice will serve as the base for the bibimbap sauce, keeping it moist.
Step 4
Add 2 Tbsp of sugar for sweetness and 4 Tbsp of hoechojang for a tangy flavor. Using hoechojang provides a much smoother and deeper umami taste compared to using only gochujang.
Step 5
Add all the sauce ingredients and mix thoroughly to create the bibimbap sauce. This sauce is perfect for bibimbap and can also be used later for a delicious kimchi noodle dish.
Step 6
The completed sauce can be divided into two portions. One portion is for the bibimbap you’re about to make, and the other, with a bit more liquid, is for a ‘kimchi noodle’ dish to be enjoyed later with boiled somen noodles. If you’d like to make the noodle dish, simply boil somen noodles and mix them with this sauce.
Step 7
Here’s a special ingredient for this bibimbap: steamed egg! Prepare store-bought steamed egg or make your own. Using steamed egg instead of a fried egg makes the bibimbap much smoother and moister.
Step 8
Place warm rice nicely in a large bowl. Spoon a generous amount of the prepared cucumber kimchi and young radish kimchi mixture over the rice. Feel free to adjust the amount of sauce to your preference.
Step 9
Top the rice and kimchi mixture with a hearty serving of the steamed egg. The soft steamed egg complements the crispiness of the cucumber kimchi beautifully.
Step 10
Finally, sprinkle seaweed flakes over the center of the bibimbap, drizzle with 1 tsp of sesame oil for aroma, and add 1 tsp of sesame seeds for a nutty flavor. Your delicious Cucumber Kimchi Bibimbap is complete! Enjoy mixing and savoring this bibimbap, where the soft steamed egg and crisp cucumber kimchi create a wonderful harmony. The reserved sauce will soon be transformed into a tasty kimchi noodle dish with boiled somen!
