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Recipes / Korean / Fermented Bibimbap with Pickled Radish
Fermented Bibimbap with Pickled Radish
Korean Free recipe

Fermented Bibimbap with Pickled Radish

★★★★★ 4.9 (482 ratings)

Our Bibimbap leans on soy sauce and patience: built on a slow, honest base, then finished with Pickled Radish.

Prep
28 min
Cook
61 min
Servings
4
Difficulty
Medium
Ingredients

What you'll need

  • 1 lb bibimbap
  • 3 cloves soy sauce
  • 1 tsp gochujang
  • 1/2 cup garlic
  • 1 tbsp scallions
  • 2 tsp toasted sesame oil
  • 1 medium sugar
  • to taste a squeeze of citrus
Method

Step by step

  1. Season the bibimbap generously and let it sit while you prep the aromatics.
  2. Build the base: cook the onion, garlic and spices until soft and fragrant.
  3. Add the bibimbap and cook it through, letting it take on color and soak up the seasoning.
  4. Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking

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Our Tteokbokki leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished and Ssamjang.

★★★★★ 4.4 61 min Easy