Aromatic Chickweed Bibimbap
A Satisfying One-Bowl Meal: Chickweed Bibimbap / Chickweed Dishes / Seasoned Chickweed
This chickweed bibimbap is packed with the fragrant aroma of chickweed, made without any meat. Enjoy a flavorful and healthy meal.
Seasoned Chickweed- 180g fresh chickweed
- 1 Tbsp coarse salt (for blanching)
- 0.5 Tbsp soup soy sauce (guk-ganjang)
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 0.5 Tbsp toasted sesame seeds
Stir-fried Shiitake Mushrooms- 3 fresh shiitake mushrooms
- 1 Tbsp soy sauce
- 0.5 Tbsp sesame oil
- 2 tsp brown sugar
- 1 pinch black pepper
- A little cooking oil
Radish Salad (Mu Saengchae)- 1/2 medium radish
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 Tbsp minced garlic
- A little toasted sesame seeds
- 3 fresh shiitake mushrooms
- 1 Tbsp soy sauce
- 0.5 Tbsp sesame oil
- 2 tsp brown sugar
- 1 pinch black pepper
- A little cooking oil
Radish Salad (Mu Saengchae)- 1/2 medium radish
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 1 Tbsp brown sugar
- 1 Tbsp minced garlic
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, it’s important to clean the chickweed thoroughly. Remove any yellowed leaves and scrape off any dark soil from the base of the stems and roots. If the roots are thick, split them in half. This completes the preparation.
Step 2
Bring a pot of water to a rolling boil with 1 tablespoon of coarse salt. Add the prepared chickweed and blanch for about 2 minutes. Quickly remove the chickweed and rinse it under cold running water to cool it down.
Step 3
Squeeze out the excess water from the blanched chickweed very well, then place it in a bowl. Add the seasoning ingredients: 0.5 Tbsp soup soy sauce, 0.5 Tbsp minced garlic, 1 Tbsp sesame oil, and 0.5 Tbsp toasted sesame seeds.
Step 4
Gently toss and mix the ingredients with your hands until well combined. This will result in a wonderfully aromatic seasoned chickweed. Taste and if needed, add a tiny bit more soup soy sauce.
Step 5
Now, let’s make the stir-fried shiitake mushrooms. Slice the fresh shiitake mushrooms into bite-sized pieces. In a bowl, combine 1 Tbsp soy sauce, 0.5 Tbsp sesame oil, 2 tsp brown sugar, and a pinch of black pepper. Mix gently to marinate. Heat a little cooking oil in a pan and stir-fry the marinated mushrooms for about 3 minutes until tender and flavorful. This completes the mushroom dish.
Step 6
For the radish salad, we’ll skip the salting step and mix it directly with the seasonings. Julienne the radish and combine it in a bowl with 3 Tbsp gochugaru, 2 Tbsp vinegar, 1 Tbsp brown sugar, 1 Tbsp minced garlic, and a sprinkle of toasted sesame seeds. Mix well. Don’t forget to fry an egg to your preference (a sunny-side-up with a runny yolk is perfect for bibimbap!) to complete your bibimbap toppings. All components are now ready!
Step 7
Here are the flavorful additions to your bibimbap: the aromatic seasoned chickweed, the refreshing radish salad, and the chewy stir-fried shiitake mushrooms.
Step 8
It’s time to assemble your delicious bibimbap! Fill a bowl with warm rice. Arrange the seasoned chickweed, radish salad, and stir-fried shiitake mushrooms attractively around the rice. Finally, place a sunny-side-up fried egg in the center. Your fragrant and healthy chickweed bibimbap is now complete. Enjoy your meal!
