Yeolmu Kimchi Bibimbap
Yeolmu kimchi bibimbap is a simple, Korean barley rice bowl mixed with young radish greens kimchi and a spicy gochujang-based sauce. With crunchy radish greens and chewy barley grains, this chilled and mildly spicy dish is perfect to enjoy on a hot summer day.
Servings: 3
Ingredients
- 1½ cup steamed barley rice (see notes)
- 1 cup yeolmu-kimchi, chopped
- ⅔ cup perilla leaves, thinly sliced (optional)
- 3 eggs, sunny-side up (optional, see notes)
Bibimbap Sauce
- 2 tbsp gochujang
- 1 tbsp toasted sesame oil
- ½ tsp rice vinegar
- 1 tbsp coconut sugar
- 1 tbsp water
Instructions
- Cook the barley rice. (See notes)
- Mix together the bibimbap sauce ingredients together in a small bowl until well combined.
- Add some steamed barley rice to a dinner bowl, and top it with some yeolmu kimchi, perilla leaves, and bibimbap sauce.
- Mix well, top with (optional, see notes) sunny-side up egg, and serve immediately.
Notes
Barley rice: I like to cook 1 1/2 cup of barley rice with 1/2 cup of short-grain white rice (a 3:1 ratio) and use the mixed rice setting on my Cuckoo rice cooker. However, if you plan to cook the boribap on your stove-top, you will have to cook the barley and white rice separately. To cook, add the barley grains to a medium-sized saucepan covered with about 2 inches of water and bring it to a boil. Continue by covering the saucepan, lowering the heat, and letting it simmer for about 40 minutes. Similarly, cook the white rice but covered with about 1 inch of water and for 15 minutes over low heat. Finally, gently mix the steamed barley and white rice together and serve. Sunny-side up egg: Heat a medium sized skillet with a thin layer of EVOO over medium heat. Carefully break an egg or two into the skillet, and let it cook until the egg whites are just cooked through.