Yeolmu Kimchi Bibimbap (Mixed Rice with Radish Kimchi)
A hearty one-bowl dish mixed in a large basin with well-fermented young summer radish kimchi and crisp seasoned soybean sprouts.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Bibimbap tossed with tangy, well-fermented young summer radish kimchi, crunchy blanched seasoned soybean sprouts, and spicy radish salad. Quickly chilling the blanched soybean sprouts in cold water is the key to preserving their distinct crisp texture. Mixed with gochujang and nutty toasted sesame oil, it comes together effortlessly in under 20 minutes.
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Bibimbap Ingredients
- Young summer radish kimchi (yeolmu-kimchi)
- Seasoned soybean sprouts
- Spicy radish salad (musaengchae)
- Fried egg
- Seaweed flakes
- Toasted sesame oil
- Ground toasted sesame seeds
Seasoned Soybean Sprouts Ingredients
- Soybean sprouts300 g
- Large green onion (daepa)
- Red chili pepper1
Seasoning
- Gochugaru (Korean chili flakes)1.5 tbsp
- Minced garlic0.5 tbsp
- Salt1.5 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- For salads and seasoned dishes, soybean sprouts that are curly, plump, and short are savory and delicious; for braised dishes, use ones with long stems.
Steps
Thinly slice the large green onion (daepa) and red chili pepper.
Add a little salt to rolling boiling water, add the soybean sprouts, and blanch.
Once boiling, blanch over high heat for 2-3 minutes until the soybean sprouts are cooked through.
If you are worried about the raw bean smell from soybean sprouts, simply blanch them with the lid off from the start.
Rinse in cold water and drain.
Cooling the hot soybean sprouts quickly keeps them delightfully crisp.
Add the large green onion, red chili pepper, gochugaru (Korean chili flakes), garlic, salt, toasted sesame oil, and toasted sesame seeds to the soybean sprouts and toss together.
Adjust any missing seasoning with salt.
Add the well-fermented young summer radish kimchi, soybean sprouts, and spicy radish salad (musaengchae), then top with seaweed flakes and a fried egg to complete an appetite-whetting basin bibimbap.
Drizzle generously with toasted sesame oil and gently mix with delicious homemade gochujang from mom.
Ppunwife's tips
- If you are worried about the raw bean smell from soybean sprouts, simply blanch them with the lid off from the start.
- Save a little bit of the blanched soybean sprouts from earlier and season with salt to make soybean sprout soup; refreshing soybean sprout soup pairs perfectly with bibimbap.
FAQ
How do you prevent the raw bean smell when blanching soybean sprouts?
If you are concerned about the distinctive smell of soybean sprouts, blanching them uncovered from the very beginning helps reduce the raw smell.
How can you keep soybean sprouts nice and crunchy?
Blanch them in boiling water for 2 to 3 minutes, then immediately rinse in cold water to cool them down quickly, which preserves their crisp texture.
Is there a trick to choosing the right soybean sprouts for bibimbap or seasoned dishes?
For seasoned salads, short, plump, curly sprouts are savory and best, while long-stemmed soybean sprouts are better suited for braised dishes.
