Colorful Five-Color Bibimbap: A Simple Home-Style Recipe Inspired by ‘Youn’s Kitchen’
Colorful Five-Color Bibimbap: A Simple Home-Style Recipe Inspired by ‘Youn’s Kitchen’
Skip the fuss of #YounKitchenBibimbap! Learn how to make #FiveColorBibimbap easily. This vibrant dish, topped with sautéed vegetables, mushrooms, and tender bulgogi (or Korean pancake-like meat patties), is best enjoyed with a generous dollop of gochujang!
This Five-Color Bibimbap features delightfully sautéed zucchini, carrots, onions, and shiitake mushrooms. Instead of traditional bulgogi, we’re using pan-fried frozen jeon (meat patties) for a delightful chewiness. Served with a medley of fresh leafy greens and gochujang, it’s a feast for the eyes and the palate. For added convenience and a rich, satisfying flavor, we’re topping it with a fried egg instead of a delicate egg garnish.
Ingredients- 1/3 zucchini, julienned
- 1/2 onion, julienned
- 1/4 carrot, julienned
- A handful of cabbage, julienned
- 2 dried shiitake mushrooms, soaked in warm water for at least 1 hour
- 5 frozen meat patties (jeon), cut into bite-sized pieces and pan-fried
- 1 cup fresh leafy greens, washed
- A pinch of salt (for seasoning)
- 1 Tbsp gochujang (Korean chili paste), adjust to taste
- A drizzle of sesame oil (for nutty aroma)
- A sprinkle of sesame seeds (for garnish and flavor)
- 3 fried eggs
Cooking Instructions
Step 1
Let’s start by preparing the vibrant vegetables that will make our bibimbap so colorful! Finely julienne the zucchini, onion, and carrot. If you have spinach on hand, you can quickly blanch it, squeeze out excess water, and gently mix it with a pinch of salt and a little sesame oil to make a delicious seasoned spinach side. In this recipe, we’re using fresh leafy greens for extra freshness instead of spinach. We also have a little leftover cabbage, which we’ll also julienne. The leafy greens and cabbage will be served raw to maintain their crispness.
Step 2
Now, let’s prepare the shiitake mushrooms, which will add a wonderful earthy flavor. If you’re using dried shiitake mushrooms, soak them in warm water for about an hour until they are fully rehydrated. Once softened, squeeze out as much water as possible. Heat a pan with a little oil, add the mushrooms, and sprinkle a tiny bit of salt while sautéing them until tender. Their chewy texture and aromatic fragrance will elevate your bibimbap.
Step 3
While ‘Youn’s Kitchen’ bibimbap often features bulgogi, we’re opting for frozen meat patties (jeon) today for a similar savory element. Pan-fry the meat patties until they are golden brown and slightly crispy. Once cooked, finely chop them. These savory morsels will add a delightful texture and rich flavor to your bibimbap.
Step 4
Now it’s time to stir-fry the vegetables. Heat a pan with a little oil and add the julienned zucchini. Sprinkle a pinch of salt and sauté until the zucchini turns slightly translucent. Follow the same method for the onions and carrots. It’s important not to overcook them; we want to retain their natural sweetness and a pleasant bite. These sautéed vegetables will contribute to the beautiful rainbow of colors in your bibimbap.
Step 5
Alright, all the components for our bibimbap are ready! We have golden sautéed carrots, translucent sautéed onions, fresh sautéed zucchini, and aromatic sautéed shiitake mushrooms. And don’t forget the savory pan-fried meat patties! Just looking at these colorful ingredients is making us hungry.
Step 6
In ‘Youn’s Kitchen’, they used finely julienned egg garnish, but for a simpler and equally delicious approach, we’re going with a fried egg. Fry your eggs to your preferred level of doneness, whether you like a runny yolk or fully set. Personally, I find the fried egg more satisfying as the yolk blends beautifully with the rice when mixed.
Step 7
With all the ingredients prepared, we’re almost ready to serve! We have the sautéed vegetables (zucchini, mushrooms, carrots, onions), the fried egg, and the pan-fried meat patties. Adding the crisp leafy greens and cabbage makes it wonderfully abundant. If you have any leftover delicious stir-fried squid or other savory side dishes, feel free to add them in! This will allow you to use less gochujang while enjoying a more complex flavor profile.
Step 8
A spacious bowl is the quintessential vessel for bibimbap! Fill a large bowl with rice (for about two servings). Artfully arrange the colorful prepared ingredients around the rice, creating a beautiful presentation. Place a generous spoonful of gochujang in the center. If you’ve prepared the squid salad, add that too. This arrangement results in a hearty and visually stunning bibimbap.
Step 9
Finally, crown your bibimbap with the perfectly fried egg placed right in the center. A slightly wobbly yolk is ideal for that delicious mix!
Step 10
To finish, sprinkle some toasted sesame seeds over the top and add a final drizzle of sesame oil for that irresistible aroma. Your vibrant Five-Color Bibimbap, a dish that can rival any from ‘Youn’s Kitchen’, is now complete! By creatively using various ingredients you have at home, you can create an even more abundant and flavorful bibimbap. While the chopping and sautéing might take a little effort, once the ingredients are prepped, you’ll have a magnificent meal that’s perfect for impressing guests, just like a restaurant.
