Rice Dishes

Bibimbap with Soybean Powder Gochujang

Name: Bibimbap with Soybean Powder Gochujang
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Mung bean jelly (cheongpomuk); 5 g Sesame oil; 0.5 g Salt; 50 g Egg; 0.5 g Salt (for egg); 20 g Cucumber; 20 g Carrot; 20 g Bracken (gosari); 20 g Shiitake mushrooms; 10 g Cooking oil; 150 g Cooked rice; 15 g Beef; 5 g Green onion; 10 g Garlic; 5 g Sesame oil; a pinch Ground black pepper; 20 g Gochujang (Korean chili paste); 20 g Soybean powder; 15 g Ground beef

콩가루비빔밥

Classic bibimbap with seasoned mung bean jelly, egg strips, cucumber, carrot, bracken, shiitake and beef, topped with a nutty gochujang sauce mixed with roasted soybean powder. Adding soybean powder to the gochujang reduces sodium while making it more savory.

🇰🇷 A twist on Bibimbap — see the classic korean mixed rice bowl recipe →

📝 Step-by-Step Instructions

Cut the mung bean jelly into 4 cm lengths and toss lightly with sesame oil and salt.

Bibimbap with Soybean Powder Gochujang — step 1

Separate the egg, add a pinch of salt to each part and cook into thin sheets.

Bibimbap with Soybean Powder Gochujang — step 2

Peel the cucumber in a spiral and julienne it, julienne the carrot to the same length, trim the bracken and julienne the shiitake.

Bibimbap with Soybean Powder Gochujang — step 3

Julienne the beef and season with the green onion, garlic, sesame oil and pepper.

Bibimbap with Soybean Powder Gochujang — step 4

Heat oil in a pan and stir-fry the vegetables and beef separately.

Bibimbap with Soybean Powder Gochujang — step 5

Mix the gochujang with the soybean powder and stir-fry it with the ground beef to make the sauce. Put the rice in a bowl, top with the jelly, vegetables, beef and egg strips, and finish with the gochujang sauce.

Bibimbap with Soybean Powder Gochujang — step 6

📊 Nutrition Facts (per serving)

449.4Calories (kcal)

85.2 gCarbs

13 gProtein

6.3 gFat

575.8 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.