Vibrant Namul Bibimbap with Flying Fish Roe
Vibrant Namul Bibimbap with Flying Fish Roe
Clever Use for Leftover Namul: Namul Bibimbap
What do you do with leftover namul (seasoned Korean vegetables) that are only partially used? Don’t let them go to waste! Try making this delicious ‘Namul Bibimbap’ by stir-frying them with rice. It’s a fantastic way to enjoy a nutritious and flavorful meal, showcasing the diverse textures and tastes of various vegetables.
Ingredients- 2 cups assorted leftover namul (chopped into bite-sized pieces)
- 2 bowls of cooked rice
- 2 Tbsp flying fish roe (or tobiko for a popping texture)
- 2 fresh eggs
- A small amount of seaweed flakes or seasoned seaweed (for garnish)
Cooking Instructions
Step 1
First, gather all your leftover namul in a pan. If the namul strands are too long, chop them into small, bite-sized pieces (about 1-2 cm) with a knife. This will make it much easier to mix with the rice and enjoy. Combining a variety of colorful namuls will make the dish visually appealing too!
Step 2
Next, add 2 bowls of warm cooked rice to the pan. Since the namul might already be seasoned, taste the mixture before adding any extra salt or soy sauce. Stir-fry the namul and rice together over medium-low heat, allowing the natural flavors of the vegetables to meld with the rice.
Step 3
If, after stir-frying, you find the bibimbap to be a bit bland, add a tiny pinch of salt to adjust the seasoning. The saltiness can vary depending on the type and preparation of the namul, so it’s best to add salt sparingly only if needed.
Step 4
Now, it’s time to plate your delicious Namul Bibimbap. Divide the stir-fried mixture into two bowls, preferably pre-warmed earthenware pots (ttukbaegi) or regular bowls. Top each serving with 1 tablespoon of flying fish roe (for a total of 2 Tbsp) and a fried egg or a raw egg yolk for a rich finish. Finally, sprinkle generously with seaweed flakes for a savory aroma. Your visually appealing and incredibly tasty Namul Bibimbap is now complete!
