Spicy-Sweet Gochujang Yukhoe Bibimbap
A Quick & Delicious Meal for Chuseok: How to Make Spicy-Sweet Gochujang Yukhoe Bibimbap with Sprouts
During festive holidays like Chuseok, family gatherings often come with diverse food preferences. If you’re looking for a crowd-pleasing yet simple dish, ‘Yukhoe Bibimbap’ – a delightful mix of seasoned raw beef and fresh vegetables over rice – is a fantastic choice. It’s a satisfying one-bowl meal that everyone can enjoy. ^^
Main Ingredients
- 320g Fresh Yukhoe (Seasoned Raw Beef)
- ½ Carrot (approx. 80g)
- ½ Zucchini (approx. 130g)
- 65g Baby Leaf Greens
- 65g Baby Bean Sprouts
- 3 bowls Steamed Rice
- 3 Egg Yolks
- Olive Oil (for cooking)
Seasoning Sauce Ingredients
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Maesilcheong (Plum Syrup)
- 2 Tbsp Sesame Oil
- 1 Tbsp Corn Syrup (or Rice Syrup)
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Seeds
- 2 Tbsp Gochujang (Korean Chili Paste)
- 3 Tbsp Maesilcheong (Plum Syrup)
- 2 Tbsp Sesame Oil
- 1 Tbsp Corn Syrup (or Rice Syrup)
- 3 Tbsp Soy Sauce
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
Prepare the Flavorful Sauce: In a mixing bowl, combine 2 tablespoons of gochujang, 3 tablespoons of sweet plum syrup, 2 tablespoons of fragrant sesame oil, 1 tablespoon of corn syrup for gloss, 3 tablespoons of savory soy sauce, and 1 tablespoon of toasted sesame seeds. Mix everything thoroughly until well combined. Your delicious seasoning sauce is now ready!
Step 2
Prepare the Zucchini: Wash the zucchini, trim off the ends, and then thinly slice it into long, matchstick-like strips using a mandoline slicer or a sharp knife. The thickness of your julienne will affect the final texture, so adjust to your preference.
Step 3
Prepare the Carrots: Clean and peel the carrots. Julienne them into thin, long strips, similar to how you prepared the zucchini.
Step 4
Sauté the Zucchini: Heat a pan over medium heat and add a drizzle of olive oil. Add the julienned zucchini and a pinch of salt. Sauté for about 2 to 3 minutes, stirring occasionally, until the zucchini is slightly softened but still retains a slight crispness. Be careful not to overcook it. The exact cooking time may vary depending on the thickness of your julienned zucchini.
Step 5
Sauté the Carrots: Add a bit more olive oil to the pan if needed. Add the julienned carrots and a pinch of salt. Sauté over medium heat for about 2 to 3 minutes. Carrots are slightly firmer than zucchini, so cook them slightly longer, but avoid making them too soft.
Step 6
Wash the Baby Leaf Greens: Gently rinse the baby leaf greens under cool running water 2-3 times to remove any dirt or debris. After rinsing, drain them thoroughly in a colander to remove excess moisture.
Step 7
Wash the Baby Bean Sprouts: Wash the baby bean sprouts using the same method as the baby leaf greens, ensuring they are well-drained.
Step 8
Drain the Yukhoe: Gently pat the yukhoe with paper towels to absorb any excess moisture or blood. Removing the moisture is key to a cleaner flavor and better texture.
Step 9
Assemble and Enjoy: In a mixing bowl, place the prepared yukhoe and add about two-thirds of the prepared seasoning sauce. Gently mix and coat the yukhoe with your hands until evenly seasoned. (Adjust seasoning to your taste.) To serve, place a portion of warm steamed rice in a serving bowl. Artfully arrange the drained baby leaf greens, baby bean sprouts, sautéed zucchini, and carrots over the rice. Place the seasoned yukhoe in the center. Finally, gently place an egg yolk on top of the yukhoe. Mix everything together with chopsticks or a spoon and enjoy your delicious Spicy-Sweet Gochujang Yukhoe Bibimbap!
