Hearty Barley Bibimbap with Cheonggukjang
A Wholesome One-Bowl Meal: Cheonggukjang Barley Bibimbap Recipe
Introducing Cheonggukjang Barley Bibimbap, a nutritious one-bowl meal perfect for when your appetite is low! The delightful combination of chewy barley rice, savory and rich Cheonggukjang (fermented soybean paste stew), crisp mixed vegetables, and a golden fried egg will revive your taste buds. Enjoy a wonderful meal using freshly cooked barley rice from a pressure cooker, thick Cheonggukjang stew, and any leftover vegetables from your fridge.
Making the Savory Cheonggukjang Stew
- 1 potato
- 1/2 onion
- 1/4 zucchini
- 1 red chili pepper
- 3 green onions
- 3 cups anchovy and kelp broth
- 100g Cheonggukjang (fermented soybean paste)
- 1/2 block firm tofu
- 1 Tbsp anchovy fish sauce (for broth)
- A little minced garlic
Assembling the Cheonggukjang Barley Bibimbap
- 2/3 bowl of freshly cooked barley rice
- 1 egg
- Assorted seasoned vegetables (to your liking)
- A portion of prepared Cheonggukjang
- A pinch of sesame seeds
- A drizzle of sesame oil
- 2/3 bowl of freshly cooked barley rice
- 1 egg
- Assorted seasoned vegetables (to your liking)
- A portion of prepared Cheonggukjang
- A pinch of sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
1. Cooking Delicious Barley Rice: Rinse and soak 1 part chewy barley rice and 1 part glutinous rice overnight. Cook the rice in a pressure cooker, using about 1.2 times the usual amount of water. Allowing extra time for steaming will make the rice even more delicious.
Step 2
2. Preparing the Savory Cheonggukjang Stew: Peel and dice the potato for the stew into bite-sized pieces. Slice the onion, and cut the zucchini into similar-sized pieces. Removing the seeds from the red chili pepper and chopping it finely will add a mild heat. Slice the green onions diagonally. In a pot, make a rich broth using anchovies and kelp, then add the diced potatoes and bring to a boil.
Step 3
Once the potatoes are partially cooked, add the sliced onion, zucchini, red chili pepper, and cubed tofu. Cook everything together until the vegetables are tender. The vegetables will enrich the flavor of the broth as they cook.
Step 4
When all the vegetables are tender, add the Cheonggukjang. You can add it whole or mash it before adding, then stir well to dissolve. Avoid boiling for too long, as this can diminish the unique savory flavor and aroma of Cheonggukjang; a brief simmer is best. Taste and adjust the seasoning with anchovy fish sauce if needed. Finally, add minced garlic and green onions, simmer for another moment, and your delicious Cheonggukjang stew is ready.
Step 5
3. Making the Gorgeous Cheonggukjang Barley Bibimbap: Fry the egg. You can choose your preferred doneness, from sunny-side up to fully cooked. Feel free to use leftover ingredients from making kimbap or other assorted vegetables you have in the fridge. Prepare various seasoned vegetables such as bean sprouts, pickled radish, carrots, zucchini, and mushrooms, either seasoning them or using them as is.
Step 6
In a large bowl, place the warm barley rice. Arrange the prepared assorted vegetables attractively around the rice. Top with the golden fried egg in the center. Sprinkle with sesame seeds and drizzle with fragrant sesame oil. Mix everything together with a spoon and enjoy this delicious meal!
