Heartwarming Ttukbaegi Bibimbap with Namul
A Festive Ttukbaegi Bibimbap with Leftover Namul and a Savory Gangwon-do Tojang Stew
With delicious namul (seasoned vegetables) still remaining from the holidays, I’ve created a wonderful Ttukbaegi Bibimbap (stone pot rice with vegetables) and a flavorful Tojang Stew (a type of soybean paste stew) reminiscent of Jeongwol Daeboreum (the first full moon of the lunar new year). This recipe is perfect for utilizing leftovers and enjoying a comforting, hearty meal.
Savory Tojang Stew
- 1 Tbsp Tojang (Korean soybean paste)
- 1/4 Zucchini
- 1/4 Onion
- 1/2 block Firm Tofu
- Scallion, as needed
- 1 Tbsp Minced Garlic
Classic Ttukbaegi Bibimbap
- 1 bowl Rice
- Assorted leftover namul from the holidays, a small amount of each
- 1 Egg
- Perilla oil, generous amount
- Sesame seeds, as needed
- 1 bowl Rice
- Assorted leftover namul from the holidays, a small amount of each
- 1 Egg
- Perilla oil, generous amount
- Sesame seeds, as needed
Cooking Instructions
Step 1
In a ttukbaegi (earthenware pot), add dried anchovies and kelp to make a flavorful broth. This process is as simple as making Doenjang Jjigae (soybean paste stew). Simmer the anchovies and kelp, then remove the kelp after about 10 minutes and the anchovies after about 20 minutes for a clear broth.
Step 2
While the broth is simmering, finely dice the zucchini and onion into small cubes. Cutting them into bite-sized pieces will ensure they cook evenly and are easy to mix into the bibimbap later.
Step 3
Gently brush any dust off the shiitake mushrooms, then dice them into cubes similar in size to the zucchini and onion. For a pleasant chewy texture, it’s best to cut them slightly thicker rather than too thinly.
Step 4
Dice the firm tofu into bite-sized cubes as well. Cut them into appropriate sizes so they hold their shape in the stew.
Step 5
Once the broth is boiling, remove the kelp and anchovies. Add the diced zucchini, onion, shiitake mushrooms, and minced garlic to the pot. Cook until the vegetables are tender and softened. The vegetables will release their flavors, making the stew even more delicious.
Step 6
When the vegetables are partially cooked, add the diced tofu and scallions, then simmer for a few more minutes until everything is well combined. Season with Tojang. Since Tojang is made without separating the liquid from the paste, it can be saltier than regular Doenjang, so it’s important to taste and adjust the seasoning carefully. The inherent flavor of the Tojang might be enough without additional salt. This stew on its own makes for a wonderful meal. Using leftover holiday namul is an excellent way to simplify the process and add more flavor without needing to buy fresh ingredients.
Step 7
For the bibimbap, finely chop the leftover holiday namul using scissors or a knife. If the pieces are too large, it can be difficult to mix and eat, so cutting them into smaller, manageable pieces is recommended. This allows the various colors and flavors of the namul to blend harmoniously for a richer bibimbap.
Step 8
Fry the egg to your preference, either sunny-side up (half-boiled) or fully cooked (hard-boiled). Breaking the yolk and mixing it into the bibimbap adds a delightful creamy richness.
Step 9
Generously drizzle perilla oil into the heated ttukbaegi. Once the pot is sufficiently hot, carefully place the cooked rice into the ttukbaegi, spreading it out. Arrange the finely chopped namul attractively on top, then add the fried egg and sprinkle with sesame seeds to finish. (You can add gochujang or sesame oil according to your taste.) Be mindful that the ttukbaegi is very hot; reduce the heat to low to prevent the rice from sticking to the bottom. Adding a can of tuna, which I received as a gift, was a stroke of genius – it created a surprisingly fantastic flavor combination that deepened the overall taste of the bibimbap.
