Authentic Chinese Bibim-myeon Recipe: As Popular as Jjamppong at Home!
Enjoy a Special Taste at Home! Making Jjamppong-Popular Chinese Bibimbap and Bibim-myeon
Recently, ‘Chinese Bibimbap’ and ‘Chinese Bibim-myeon’ have become indispensable items on Chinese restaurant menus! While in the past, only Jajang-bap and Japchae-bap were common, many Chinese restaurants now offer Chinese Bibimbap. It’s said that the origin of Chinese Bibimbap is Daegu! Although I haven’t been there myself, I’ve recreated a version that’s as delicious as the popular spots in my neighborhood. With a generous mix of vegetables and seafood creating an explosion of savory flavors, enjoy this special Chinese dish right in your own kitchen!
Basic Ingredients
- Rice or noodles, 2-3 servings (recommendations: Jjolmyeon, Kalguksu, Chinese noodles, etc.)
- Cabbage, 100-120g (about 1/4 head)
- Green onion, 1/2 stalk (about 60g)
- Carrot, 40-50g (about 1/4 medium carrot)
- Zucchini/Korean squash, 100g (about 1/3 small zucchini)
- Squid, 150g (1 small squid)
- Cooking oil, 4 tablespoons (about 20g)
- Minced garlic, 1/2 tablespoon (about 10g)
- Gochugaru (Korean chili flakes), 1 tablespoon (about 7g)
- Soy sauce, 1 tablespoon (about 8g)
- Water, 100cc
Special Sauce
- Gochugaru (Korean chili flakes), 1 tablespoon (about 7g)
- Cheongyang gochugaru (spicy Korean chili flakes), 1 tablespoon (about 7g, can substitute with regular gochugaru)
- Sugar, 2 tablespoons (about 20g)
- Gochujang (Korean chili paste), 2 tablespoons (about 60g, commercial brand recommended)
- Doenjang (Korean soybean paste), 1/2 tablespoon (about 15g, commercial traditional doenjang)
- Corn syrup/Oligosaccharide, 1 tablespoon (about 10g, use corn syrup, not alligosaccharide/cooking syrup)
- Sesame oil, 1 tablespoon (about 5g)
- Oyster sauce, 1 tablespoon (about 14g)
- Water, 4 tablespoons (about 32g)
- Gochugaru (Korean chili flakes), 1 tablespoon (about 7g)
- Cheongyang gochugaru (spicy Korean chili flakes), 1 tablespoon (about 7g, can substitute with regular gochugaru)
- Sugar, 2 tablespoons (about 20g)
- Gochujang (Korean chili paste), 2 tablespoons (about 60g, commercial brand recommended)
- Doenjang (Korean soybean paste), 1/2 tablespoon (about 15g, commercial traditional doenjang)
- Corn syrup/Oligosaccharide, 1 tablespoon (about 10g, use corn syrup, not alligosaccharide/cooking syrup)
- Sesame oil, 1 tablespoon (about 5g)
- Oyster sauce, 1 tablespoon (about 14g)
- Water, 4 tablespoons (about 32g)
Cooking Instructions
Step 1
1. **Craft the Amazing Sauce:** First, thoroughly mix all the ingredients listed under ‘Special Sauce’. The tablespoon measurement here refers to the standard 8-10cc spoon commonly used in households.
Step 2
2. **The Secret of Fine Gochugaru:** For the best results, use fine gochugaru for a smoother sauce consistency. If Cheongyang gochugaru is unavailable, regular gochugaru is fine, but consider adding a little more if you prefer it spicier.
Step 3
3. **Importance of Commercial Gochujang:** Using commercial gochujang ensures you achieve the exact flavor profile of the recipe. Homemade gochujang can vary significantly in taste, so a commercial brand is recommended for this dish.
Step 4
4. **Flavorful Doenjang:** Any commercial traditional doenjang will work well here, adding a pleasant savory depth.
Step 5
5. **Corn Syrup is Key!:** Corn syrup imparts a different flavor and texture compared to oligosaccharide or cooking syrup. Make sure to use corn syrup to achieve the authentic taste and gloss.
Step 6
6. **Dissolving the Sugar:** Stir the sauce ingredients well until the sugar is completely dissolved, completing your delicious sauce.
Step 7
7. **Prepare the Vegetables (Onion):** Slice one medium onion into approximately 1cm thick strips. Cutting the vegetables slightly thicker preserves their delightful crunch.
Step 8
8. **Prepare the Vegetables (Cabbage):** Cut 100-120g of cabbage into strips about 5-6cm long and 2-3cm wide. If you’re unsure about the weight, a large handful after slicing is a good estimate.
Step 9
9. **Prepare the Vegetables (Green Onion):** Prepare about 60g of green onion (both white and green parts) and slice them diagonally. This will add a wonderful aroma.
Step 10
10. **Prepare the Vegetables (Carrot):** Slice 40-50g of carrot into about 0.5cm thick pieces, then cut them into bite-sized portions. While optional, carrots add color and texture.
Step 11
11. **Prepare the Vegetables (Zucchini):** Cut 100g of zucchini into about 1cm thick strips, slicing them a bit longer. For a small zucchini, about 1/3 of it will yield approximately 100g.
Step 12
12. **Prepare the Seafood:** Have 1 small squid and 2 peeled shrimp ready. Fresh seafood will enhance the overall flavor.
Step 13
13. **Shrimp Preparation Tip:** If using frozen shrimp, after thawing, gently pressing the tail section should make the shell peel off easily. If the shrimp still have tails, remove them before cooking.
Step 14
14. **Squid Preparation:** Cut the squid into bite-sized pieces. You can leave the skin on for a chewier texture if you prefer.
Step 15
15. **Squid Slicing Tip:** If the squid skin makes it difficult to slice, try folding the squid in half with the skin side inwards. This trick makes slicing much easier!
Step 16
16. **Start Stir-Frying (Oil):** Heat 4 tablespoons of cooking oil in a wide wok or pan.
Step 17
17. **Infuse with Green Onion and Garlic:** Add all the prepared green onions and 1/2 tablespoon (10g) of minced garlic to the oil. Keep the heat on low to gently extract their fragrance.
Step 18
18. **Making Green Onion Oil:** Once you hear a gentle sizzling sound, stir occasionally and sauté for about 1 minute and 30 seconds. This process allows the garlic and green onion flavors to infuse into the oil.
Step 19
19. **Toasting the Gochugaru:** Maintaining low heat, add 1 tablespoon (7g) of gochugaru. Stir for about 1 minute, being careful not to burn the chili flakes. This step is crucial for developing the chili oil’s flavor.
Step 20
20. **Stir-fry Vegetables:** Add all vegetables except the zucchini (onion, cabbage, carrot) and turn the heat to high. Stir-fry quickly for about 1 minute and 30 seconds. The key here is to keep the vegetables crisp.
Step 21
21. **Caramelize the Soy Sauce:** Create a small space in the pan and pour in 1 tablespoon (8g) of soy sauce. Let it bubble and cook directly on the hot pan for about 4-5 seconds. This caramelization deepens the soy sauce’s savory notes. (Use regular soy sauce, not brewed soy sauce!)
Step 22
22. **Combine Soy Sauce:** Quickly mix the caramelized soy sauce with the vegetables before it burns, ensuring the flavors meld together.
Step 23
23. **Cook the Seafood:** Add all the prepared squid and shrimp. Stir-fry for only about 30-40 seconds. Overcooking seafood will make it tough, so be quick!
Step 24
24. **Add Sauce and Stir-fry:** Pour in all the prepared sauce and continue to stir-fry over high heat for another minute. This ensures all ingredients are evenly coated with the delicious sauce.
Step 25
25. **Add Water:** Pour in 100cc of water. This prevents the sauce from becoming too dry and adds a nice moisture balance.
Step 26
26. **Finish Cooking:** Simmer for about 1 minute while stirring, then add the zucchini and cook for another 1-2 minutes. The zucchini will soften and tie all the flavors together.
Step 27
27. **It’s Ready!:** If the mixture has a thick, rich consistency without being too watery, your delicious Chinese-style topping is complete! Your kitchen should be filled with an enticing aroma.
Step 28
28. **Plating:** Spoon the prepared Chinese topping generously over a bowl of hot rice.
Step 29
29. **Mix and Enjoy!:** Mix everything together and enjoy. It’s incredibly delicious served over rice!
Step 30
30. **Enjoy with Noodles!:** For an alternative delight, cook your favorite noodles (like Jjolmyeon, Kalguksu, or Chinese noodles) until al dente and mix them with the topping. Jjolmyeon, in particular, absorbs the sauce beautifully and offers a wonderfully chewy texture, making it an exceptional choice. Give it a try!
