Tangy Aged Kimchi Salad Bibimbap
Recreating Chef Ryu Soo-young’s Style: Aged Kimchi Salad Bibimbap from ‘Pyeonstorang’
Inspired by the delicious-looking aged kimchi salad served with acorn jelly salad on the popular TV show ‘Pyeonstorang’, this recipe allows you to easily recreate a flavorful bibimbap at home. This dish perfectly balances the deep, savory notes of well-fermented kimchi with fresh ingredients, offering a simple yet satisfying meal.
Aged Kimchi Salad Ingredients
- 1/8 head Aged Kimchi (well-fermented napa cabbage kimchi)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 5 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, cook the rice until it’s fluffy and slightly firm. Freshly cooked warm rice is key to a delicious bibimbap.
Step 2
Rinse the aged kimchi under cold running water to remove excess saltiness and sourness, then squeeze out as much moisture as possible. Chop it finely; this helps the seasoning penetrate better and enhances the flavor.
Step 3
In a bowl, combine the finely chopped aged kimchi with soy sauce, sugar, fragrant perilla oil, and a generous amount of toasted sesame seeds. Gently mix and massage the ingredients (jomul-jomul) until well combined. Ensuring the seasoning is evenly distributed is important for the best taste. The rich aroma of perilla oil will beautifully complement the kimchi.
Step 4
Prepare the egg by frying it. Heat a little cooking oil in a pan over medium-low heat, crack the egg into the pan, and fry it to your preference – either sunny-side up (keeping the yolk runny) or over-hard. A runny yolk adds a wonderful richness and creamy texture to the bibimbap.
Step 5
Assemble the bibimbap by placing the warm rice in a serving bowl. Top generously with the seasoned aged kimchi salad. Add the fried egg and finish with a sprinkle of crumbled roasted seaweed and whole toasted sesame seeds. Mix everything together thoroughly and enjoy your homemade Aged Kimchi Salad Bibimbap!
