Spicy Cheongyang Pepper Bibimbap
Cheongyang Pepper Bibimbap: A Spicy Kick to Elevate Your Meal!
For those who love a good kick of spice! I love spicy food, so I whipped up this satisfying one-bowl meal in no time. If you enjoy heat, this is definitely for you!
Main Ingredients
- 1 bowl of Cheongyang peppers (approx. 10-15 peppers)
- 1 egg
- A sprinkle of dried seaweed flakes (Gim)
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Remove the stems from the Cheongyang peppers. Wash them thoroughly under running water and drain them completely to remove excess moisture. Roughly chop the stemmed peppers into bite-sized pieces, about 1-2 cm in length, making them suitable for a food processor.
Step 2
Place the chopped Cheongyang peppers into a food processor or blender. Pulse until finely minced. It’s best to have a slightly chunky texture rather than a completely smooth paste.
Step 3
Heat a pan over medium-low heat. Add 3 Tbsp of soy sauce, 1 Tbsp of white sugar, and 2 Tbsp of canola oil. Stir well to combine the ingredients.
Step 4
Add the minced Cheongyang peppers to the pan. Stir-fry for about 3-5 minutes, or until the moisture has evaporated and the sauce has thickened slightly. It’s important to stir continuously with a spatula to prevent burning.
Step 5
Place a bowl of warm cooked rice. Generously spoon the stir-fried spicy Cheongyang pepper mixture over the rice. Top with crumbled dried seaweed flakes and a perfectly fried egg. Finish with a sprinkle of sesame seeds. Mix everything together and enjoy your delicious bibimbap!
