Spicy & Savory Squid and Bean Sprout Bibimbap (O-Kong Bibimbap)
Squid Bean Sprout Bibimbap with Pro Tips for Spice Lovers!
This Squid and Bean Sprout Bibimbap is a delightful dish where the spiciness of stir-fried squid is perfectly balanced by the mildness of bean sprouts dressed in perilla oil, the sweetness of pickled radish, and the fragrant combination of chives and perilla leaves. The refreshing crunch of seasoned shredded radish adds a zesty touch, enhancing the overall flavor profile and boosting your appetite and energy! Enjoy this vibrant and flavorful O-Kong Bibimbap and start your July with renewed vigor!
Bibimbap Ingredients- 1/2 bag bean sprouts
- Perilla oil, to taste
- Salt, to taste
- 5 stalks chives
- 1 roll kimbap-style pickled radish
- 1 cm thick slice radish
- A handful of perilla leaves
- 1 chili pepper
- 1 bowl cooked rice
Stir-fried Squid Ingredients & Seasoning- 1/2 squid
- 1/4 onion
- 1/2 stalk green onion
- Assorted leftover vegetables (optional)
- 1 tsp gochugaru (Korean chili powder)
- 1-1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 tsp ginger syrup or ginger wine
- Pinch of black pepper
- Sesame oil, to finish
Shredded Radish Seasoning- 1/2 tsp salt
- 1/2 Tbsp vinegar
- Gochugaru (Korean chili powder), to taste
- 1/2 squid
- 1/4 onion
- 1/2 stalk green onion
- Assorted leftover vegetables (optional)
- 1 tsp gochugaru (Korean chili powder)
- 1-1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/2 tsp ginger syrup or ginger wine
- Pinch of black pepper
- Sesame oil, to finish
Shredded Radish Seasoning- 1/2 tsp salt
- 1/2 Tbsp vinegar
- Gochugaru (Korean chili powder), to taste
Cooking Instructions
Step 1
1. Blanch the bean sprouts for a crisp texture and enhanced flavor. Bring a pot of water to a boil. Add the bean sprouts and blanch for about 2-3 minutes until they are still crisp. Immediately rinse them under cold water to stop the cooking process and maintain their firm, bouncy texture. Once thoroughly drained, toss them with a drizzle of perilla oil and a pinch of salt. This adds a nutty aroma and subtle seasoning to the bibimbap. The bean sprouts are ready when their raw smell disappears and they emit a pleasant, nutty fragrance. Blanching in boiling water is key to preventing a raw taste and maintaining crispness.
Step 2
2. Prepare the vegetables. Cut the chives into 3cm lengths. Thinly julienne the slice of radish. For the shredded radish, place it in a small bowl and mix with the prepared seasoning (1/2 tsp salt, 1/2 Tbsp vinegar, and a pinch of gochugaru). Let it marinate for a short while. This process infuses the radish with a refreshing, tangy, and slightly spicy flavor, enhancing the overall bibimbap. While the radish is marinating, you can start preparing the stir-fried squid to save time.
Step 3
3. Get your squid ready. If you have leftover cooked squid, you can use that, but fresh squid is recommended. For fresh squid, rub it thoroughly with coarse salt to clean it well. This step helps remove any unpleasant odors and tenderizes the squid. Cut the cleaned squid into bite-sized pieces, suitable for mixing into bibimbap. Avoid pieces that are too large, as they can be difficult to eat.
Step 4
4. Stir-fry the squid with a spicy kick. Heat a pan over medium-high heat and add a little oil. Add the chopped green onion and sauté until fragrant to create scallion oil. Add the prepared squid and thinly sliced onion to the pan. Now, add all the stir-fry seasoning ingredients (1 tsp gochugaru, 1-1.5 Tbsp gochujang, 1/2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1/2 tsp ginger syrup or wine). Stir-fry quickly over high heat until the squid is cooked through. Be careful not to overcook, as this can make the squid tough. Finish by sprinkling with black pepper and drizzling with a touch of perilla oil for extra aroma. You can also add any other leftover vegetables you have on hand.
Step 5
5. Assemble and enjoy your masterpiece! Serve warm rice in a bowl. Using a stone pot (dolsot) or an earthenware pot (ttukbaegi) will keep the rice warmer for longer and enhance the dining experience. Artfully arrange the flavorful stir-fried squid over the rice. Then, add the blanched bean sprouts, marinated shredded radish, julienned pickled radish, and fresh chives around the squid. Garnish with diagonally sliced chili peppers and perilla leaves. Finish with a few drops of sesame oil or perilla oil. Now, grab your spoon or chopsticks and mix everything together vigorously. Savor the rich, spicy, and savory flavors of your homemade O-Kong Bibimbap, a perfect dish to invigorate your summer!
