19, May 2022
Hearty Bibimbap with Assorted Namul: A Healthy and Delicious Meal





Hearty Bibimbap with Assorted Namul: A Healthy and Delicious Meal

Packed with Fragrant Namul and Vegetables! A Satisfying Meal with Nutritious Yangpun Bibimbap

Hearty Bibimbap with Assorted Namul: A Healthy and Delicious Meal

Everyone loves Bibimbap! Introducing a recipe for a nutritious Bibimbap overflowing with fresh seasonal namul (seasoned vegetables) and greens. Make it at home using affordable yet delicious ingredients like soybean sprouts, spinach, and fiddlehead ferns. When you carefully season and sauté various namul and arrange them generously, you’ll feel the joy of finishing a whole bowl. Bibimbap made at home is healthier and more satisfying than store-bought. Shall we start making delicious Bibimbap right now?

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Vegetables
  • Occasion : Quick & Easy
  • Cooking : Mixed (Bibim-style)
  • Servings : 3 servings
  • Difficulty : Beginner

Spinach Namul

  • 1 bunch spinach
  • 1 Tbsp minced garlic
  • Pinch of salt
  • 1 Tbsp sesame oil

Fiddlehead Fern Namul

  • 1 Tbsp perilla oil
  • Soaked fiddlehead ferns
  • 1 stalk green onion, finely chopped
  • 1.5 Tbsp soy sauce for soup
  • Pinch of salt
  • 1 Tbsp minced garlic

Seasoned Soybean Sprouts

  • 1 bag soybean sprouts
  • Pinch of salt
  • 1 Tbsp sesame oil
  • 1 Tbsp minced garlic

Shredded Radish Salad (Musaengchae)

  • 1/3 Korean radish, thinly julienned
  • 1 Tbsp salt
  • 2 Tbsp vinegar
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp red chili powder

Cooking Instructions

Step 1

Carefully trim and wash the spinach under running water. Bring a pot of water to a boil with 1 tablespoon of salt. Briefly blanch the spinach for about 10-15 seconds; avoid overcooking as it will become mushy. Immediately rinse the blanched spinach in cold water to stop the cooking process, then squeeze out excess water thoroughly by hand.

Step 1

Step 2

In a bowl, combine the squeezed spinach with 1 tablespoon of minced garlic, a pinch of salt, and 1 tablespoon of sesame oil. Gently mix and massage the ingredients together (called ‘joseum joseum’) until well combined. Your seasoned spinach namul is now ready! For extra flavor, you can sprinkle toasted sesame seeds or add a little finely chopped green onion.

Step 2

Step 3

Rinse the soaked fiddlehead ferns thoroughly in clean water to remove any dirt or debris. Drain them well in a colander. Once the excess water has been removed, cut the fiddlehead ferns into bite-sized pieces, about 3-4 cm long.

Step 3

Step 4

Heat a frying pan over medium heat and add 1 tablespoon of perilla oil. Add the finely chopped green onion and 1 tablespoon of minced garlic. Sauté until fragrant, about 30 seconds to 1 minute. Then, add the cut fiddlehead ferns and stir-fry over medium heat.

Step 4

Step 5

Once the fiddlehead ferns are slightly tender, add about half a cup of water to the pan to create a light broth. Season with 1.5 tablespoons of soy sauce for soup and a pinch of salt. You can also season solely with soy sauce, adjusting with salt if needed.

Step 5

Step 6

Cover the pan and let it simmer over low heat until the fiddlehead ferns are tender and the liquid has slightly reduced. The seasoning will absorb into the ferns, creating a delicious stir-fried fiddlehead fern namul.

Step 6

Step 7

In a pot, add the bag of soybean sprouts and cover with cold water. Bring to a boil and cook until the sprouts are tender. There’s no special technique needed, just boil them until they are cooked through. It’s recommended to cook with the lid off to prevent a fishy smell.

Step 7

Step 8

Once cooked, drain the soybean sprouts and immediately rinse them under cold water to cool them down. Drain them thoroughly in a colander. In a bowl, combine the drained soybean sprouts with chopped green onion, 1 tablespoon of minced garlic, a pinch of salt, and 1 tablespoon of sesame oil. Gently mix and season. If you prefer a bit of spice, you can add a little red chili powder.

Step 8

Step 9

Thinly julienne about 1/3 of a Korean radish. Sprinkle 1 tablespoon of salt over the julienned radish and let it sit for about 10 minutes to draw out moisture. After salting, squeeze the radish firmly by hand to remove as much water as possible. This step is crucial for a crisp radish salad that won’t become watery.

Step 9

Step 10

To the squeezed julienned radish, add 1 tablespoon of red chili powder, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and 2 tablespoons of vinegar. Mix well by hand until everything is evenly coated. This creates a refreshingly sweet and tangy radish salad (Musaengchae). Utilizing ingredients you already have at home makes this dish even more economical and delicious.

Step 10

Step 11

Voila! Your four delicious types of namul are ready. It actually didn’t take that long, perhaps only about an hour including preparation and photo-taking! You’ll be surprised how quickly you can assemble these colorful and healthy components.

Step 11

Step 12

Heat some cooking oil in a frying pan and fry an egg. A sunny-side-up egg with a runny yolk is a must for Bibimbap! Breaking the yolk and mixing it with the rice and namul adds a wonderful richness.

Step 12

Step 13

In a large bowl or ‘yangpun’ (traditional Korean earthenware bowl), place a generous serving of cooked rice. Artfully arrange the prepared namul over the rice, making sure to include a good portion of each. Don’t worry if you have more namul than rice – that’s the beauty of this dish! Bibimbap generously loaded with freshly seasoned namul is always a delight.

Step 13

Step 14

Place the perfectly fried egg in the center. For the final touch, crumble a generous amount of crispy roasted seaweed (doljaban) over the top. You can also use regular seaweed flakes (gim garu). This is already delicious, but a few more additions take it to the next level.

Step 14

Step 15

Add a heaping spoonful of your favorite gochujang (Korean chili paste) to the center of the bowl. Drizzle a swirl of sesame oil around it for extra aroma. Now, mix everything together with chopsticks or a spoon until well combined. The savory depth of the gochujang and the nutty aroma of the sesame oil create a wonderfully delicious Bibimbap.

Step 15

Step 16

Here it is – your homemade Bibimbap loaded with plenty of fragrant namul! Mix it all up and take a big spoonful to enjoy. This Bibimbap, made with care and fresh ingredients, offers a hearty and healthy meal that is truly satisfying. Enjoy every bite!

Step 16



Related Posts

Rich and Savory Perilla Seed Noodle Soup (Deulkkae Kalguksu)

Rich and Savory Perilla Seed Noodle Soup (Deulkkae Kalguksu) How to Make Perilla Seed Clam Noodle Soup | Noodle Dish…

Napa Cabbage and Soybean Paste Stew (Baechu Doenjangguk)

Napa Cabbage and Soybean Paste Stew (Baechu Doenjangguk) Super Simple! Napa Cabbage Doenjang Stew Recipe Introducing an easy and quick…

Crispy Scallion Salad: The Perfect Partner for Samgyeopsal!

Crispy Scallion Salad: The Perfect Partner for Samgyeopsal! Super Simple Scallion Salad Recipe! A Fantastic Match for Grilled Pork Belly.…