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Fresh Young Radish Bibimbap Recipe





Fresh Young Radish Bibimbap Recipe

Delicious Bibimbap with Fresh, Crisp Young Radishes – Just Gochujang is Enough!

While tender, young radishes offer a particularly fresh flavor, you can also make a wonderful bibimbap using fully grown, crisp young radishes. Sometimes, we even use radishes intended for kimchi to make this delicious bibimbap! This recipe focuses on highlighting the natural flavor of fresh young radishes without complex ingredients. (For more details, check the blog: https://blog.naver.com/aspasia2/222355076449)

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Mixed (Bibim-style)
  • Servings : 1 serving
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

Main Ingredients
  • Young radish 2 handfuls (approx. 200g)
  • Warm rice 1 bowl (approx. 200g)
  • Gochujang (Korean chili paste) 1 Tbsp
  • Sesame oil 1 Tbsp
  • Toasted sesame seeds 1 Tbsp
  • Canned tuna 1 small can (drained)
  • Egg 1

Cooking Instructions

Step 1

Carefully trim the roots of the fresh young radishes. If there’s any remaining soil, wash them thoroughly under running water, paying attention to the stems and leaves, and then completely drain them. This step ensures your bibimbap has a clean flavor without any raw, grassy notes.

Step 2

For today’s recipe, we’ll primarily use the tender, soft leaves of the young radish. These young leaves are delicious when lightly seasoned and enjoyed as a fresh side dish (geotjeori). However, today we’ll make bibimbap to savor their crispness.

Step 3

In a bowl, place a generous serving of freshly cooked, warm rice. The warmth of the rice helps meld the ingredients together and enhances the flavor of the young radish.

Step 4

Open one small can of tuna, drain the oil completely, and add it on top of the rice. The umami from the tuna will add another layer of deliciousness to your bibimbap.

Step 5

Place the prepared young, raw radishes in a bowl and tear them into bite-sized pieces (about 2-3 cm) with your hands, then pile them generously over the rice. It’s important to add the radishes raw to maintain their crisp texture. As they wilt down significantly, be generous – add them as if you think ‘Is this too much?’ so you won’t regret not adding enough later.

Step 6

Bibimbap isn’t complete without a fried egg! Lightly grease a pan with cooking oil and fry one egg. A sunny-side-up egg with a runny yolk that you can mix in makes it even more savory and delicious.

Step 7

Now it’s time for the seasonings. Add a generous tablespoon of gochujang. Its spicy kick cuts through any richness and adds wonderful flavor.

Step 8

Drizzle in one tablespoon of savory sesame oil to enhance the aroma and taste. The fragrant sesame oil will make your bibimbap even more rich and satisfying.

Step 9

Finally, sprinkle one tablespoon of toasted sesame seeds for added nutty flavor. Lightly crushing the sesame seeds before adding them will release more of their flavor.

Step 10

Once all the ingredients are ready, use chopsticks or a spoon to mix everything together gently. Stir well until all the ingredients are evenly combined. Be careful not to mash the rice grains as you mix.

Step 11

Bibimbap made with fresh young radishes has an unforgettable charm that you’ll discover once you try it. The crisp, refreshing taste of the young radish fills your mouth, and when combined with the rice and seasonings, it creates a truly delicious meal. This simple yet flavorful young radish bibimbap is definitely worth trying!



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