Crispy Sweet Potato Salad Bibimbap Recipe
Seasonal Sweet Potato Delight! Crispy Sweet Potato Salad Bibimbap
Enjoying the variety of sweet potatoes from a friend, this time we’re making sweet potato salad bibimbap. This dish features the refreshing crunch of raw sweet potatoes seasoned to perfection, making it a delightful and light meal.
For the Crispy Sweet Potato Salad
- 1 medium sweet potato
- 1/2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp vinegar (rice vinegar or apple cider vinegar)
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- A pinch of sesame seeds
- A drizzle of sesame oil
For Assembling the Bibimbap
- 2/3 bowl of cooked rice
- Appropriate amount of prepared sweet potato salad
- 1 fried egg
- A pinch of sesame seeds (for garnish)
- A drizzle of sesame oil (for finishing)
- 2/3 bowl of cooked rice
- Appropriate amount of prepared sweet potato salad
- 1 fried egg
- A pinch of sesame seeds (for garnish)
- A drizzle of sesame oil (for finishing)
Cooking Instructions
Step 1
[Making the Sweet Potato Salad] Thoroughly wash and peel one medium-sized sweet potato. Then, finely julienne it into approximately 1mm thick strips using a knife or mandoline slicer. Immediately soak the julienned sweet potatoes in cold water for about 5 minutes to maintain their crispness and prevent browning. 
Step 2
[Making the Sweet Potato Salad] Drain the julienned sweet potatoes thoroughly using a sieve. In a bowl, combine the drained sweet potato strips with 1/2 Tbsp fish sauce, 2 Tbsp vinegar, and 1 Tbsp fine gochugaru. Gently toss and mix with your hands (jo-mol jo-mol) to ensure the seasoning is evenly distributed. Be careful not to overmix, as this can make the sweet potatoes mushy. 
Step 3
[Making the Sweet Potato Salad] Transfer the well-seasoned sweet potato salad to a serving bowl. Garnish with a pinch of sesame seeds and a drizzle of sesame oil to enhance the flavor. If desired, you can also add finely chopped scallions for extra color and freshness. 
Step 4
[Assembling the Bibimbap] Place 2/3 bowl of warm cooked rice into a mixing bowl. Generously top the rice with the prepared sweet potato salad and a nicely fried egg. Finish with a pinch of sesame seeds for garnish and a final drizzle of sesame oil. Your fresh and delicious sweet potato salad bibimbap is now ready! Enjoy mixing and eating it. 