Today’s post is about a multi purpose condiment “stir fried gochujang”(볶은 고추장). I made this about 3 weeks ago, and since then every time I don’t feel like accomplishing my kitchen duty, it has been a great help. Busy working ladies and gentlemen would love to have this in their fridge, especially if you love Bibimbap. Do you like the idea so far?

Stir fried gochujang is literally stir fried gochujang and you add it on some cooked red meat (pork or beef mince) and cook them together a bit . Once you make fair amount of it, you can store it in the fridge for up to 2-3 months. You can use it as a dipping sauce for wrapped meat in lettuce or ddeokbokki sauce or bibimbap sauce.

In my case, I used it as a bibimbap sauce and it was very convenient indeed.

(My simple Bibimbap – rice with stir fried gochujang and radish sprouts)

Ingredients (as a 15 serving bibimbap sauce)

• Gochujang – 3/4 cup
• Honey – 1 tsp
• Water – 3 tbsp
• Minced pork or beef – 200 g
• Sesame oil – 1/2 tsp

Sauce for the pork (mix these in a bowl)

• Soy sauce – 1/2 tsp
• Refined rice wine (cooking wine) – 1 tsp
• Minced garlic – 1/2 tsp
• Ginger powder – 1/4 tsp
• Pepper – 3 sprinkles

Steps

1. Rinse the pork in cold water.
2. Marinate the pork with the sauce and leave it for 5 minutes.
3. Pre heat the wok and add the sesame oil.
4. Add the pork and stir it well so the meat doesn’t clot.
5. Add the gochujang, honey, water and stir it well.
6. Turn the heat off in 3 minutes.

I keep it in a container in the fridge, with the lid on of course (You need to cool it down, before you put it in).

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When I was making Kimchi Bokkumbap for lunch, my sister was helping me out. I said to her to cut neatly and put the ingredients neatly on a plate, because I need to take some pictures to post for the blog, and my sister was surprised because I haven’t posted recipes for Kimchi bokkumbap yet. I sort of did here, but it is more complicated because it has some extra ingredients and didn’t taste as good as this one, if I remember the taste right. (It was a very early post, so my cooking wasn’t as good as nowadays.)

This recipe is really simple and quick to make, you can also appreciate the Kimchi taste more (this implies that it has a stong Kimchi taste). It works really well with bacon and enoki mushrooms too. It was the best Kimchi bokkumbap I ever had.

Ingredients for 3 big eaters or 4 medium eaters

(Prep time – 5 minutes, Cooking time – 5 minutes )

• 1 cup of Kimchi (at least 1 week fermented)
• 3 ½ cups of steamed rice
• 1 pack of enoki mushrooms
• Bacon 150 g
• Minced garlic – 1/2 tsp
• Kimchi liquid – 4 tbsp (this is the sauce in the bottom of the kimchi container)
• Sesame seed oil – 1 tbsp
• Olive oil – 1 tbsp
• 3-4 eggs for topping (by the number of people)
• Some parched sesame seed (optional)

Prep

1. Cut the Kimchi and bacon into small pieces.
2. Cut off the root of the enoki mushrooms and rinse them.
3. Pan fry the eggs individually.

Cooking

1. Pre heat the wok for 10 seconds and add the olive oil then spread it well.
2. Add the garlic, stir it fast for 10 seconds.
3. Add the bacon and stir it until half of it cooks.
4. Add the Kimchi and stir it until 80% of it cooks.
5. Add the mushrooms, stir it for a second then add the rice.
6. Add the Kimchi liquid and mix all together throughly.
7. Add the sesame oil and mix it throughly with other ingredients.
8. Serve it on a plate (You can sprinkle some parched sesame seeds on top) add the egg on top.

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Albap is a kind of trendy meal that got popular in recent years. I’ve never had this meal at a restaurant before so I don’t know what to expect for its commercial taste. I tried this meal last weekend, twice. At first I cooked it in a hot pot (Dduk bae gi – Traditional looking stew pot), but I really needed two pots for two people. It was a bit hard to mix the rice with other ingredients in the pot I had. So the second time I made it in a bowl instead, which made it a lot easier to mix the ingredients, yet I prefer eating in a hot pot. It seems more authentic and tastes better.

Ingredients for 2 people

(Expected prep time – 5 minutes)

• Caviar – 2 tbsp
• (oil drained) Tuna – 125 g
• 2/3 of a peeled cucumber
• 4 crab sticks
• 1/3 a capsicum (I used 1/6 each of yellow and orange capsicums)
• 6 sesame leaves
• Radish sprouts – 10 g
• 2 cups of steamed rice

For sauce (mix these well in a bowl)

• Gochujang – 2 tbsp
• Vinegar (I used apple vinegar) – 1 tbsp
• Sugar (I used dark brown sugar) – 1 tsp
• Minced garlic – 1/4 tsp
• Plum extract – 1 tbsp

You will share the above ingredients between two people.

Steps (You will need two bowls)

1. Cut the cucumber, crab sticks and capsicums into small cubes.
2. Thin slice the sesame leaves.
3. Put the rice into a bowl.
4. Put all the ingredients on top of the rice.
5. Serve the bowl with the sauce.
6. Enjoy the popping feeling.

Excluding adding the caviar part, it is a kind of Bibimbap. However it looks more luxurious, and you are less likely to tire of it. Caviar is quite expensive, though adding little bits of caviar makes a big difference. I paid about 7000 won (US $7.40) for 250 g.

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When I was in school, I was so jealous when some of my friends brought Yubu Chobap as a lunch on a school field trip day. Mine was just plain vegetable Kimbap like most of the kids, so my friend’s lunch box looked even more fancy, unique and so special. My mom never made any Yubu chobap for me in my life, so I always thought it is really expensive or hard to find.

Now, as an adult, I realized that it is very easy and cheap to get those ingredients at a supermarket, I sometimes buy instant Yubu chobap to brighten my day. – Though it is an instant version, so don’t get your hopes too high. It is my favourite non fish sushi by the way. It’s very more-ish.

Ingredients for 16 Yubu chobap (Big enough as one person’s meal or a light meal for 2 people)

(Expected prep and making time – less than 10 minutes)

• Freshly cooked white rice for 1 and half people (If I used a measuring cup, it would be about 2 cups, though I can’t guarantee. Use a bit less water than usual for cooking rice.)
• Yubu chobap package : It includes 16 Yubu (fried bean curd), flavoring sauce (clear liquid sauce), herb mix, and fried flavoring.

Steps

1. Pour the rice in to a bowl. (A big bowl, like a salad bowl is easier to use)

2. Pour out all the sauce from the packet on to the rice. (Though, I only used half of the herb mix, which is the green packet. It is really up to you.)

3. Mix the rice well with a spatula.

4. Hold the Yubu and open it.

5. Scoop out the rice from the bowl and fill the Yubu with it.

6. Serve it on the plate.

This is the packet I used, and different brands are also available. It was 1,950 won (US $ 2) at Homeplus.

As you can see, it is very simple, even a 5 year old child can make it. Good for picnic meals or when you don’t want to bother with heavy cooking.

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Although the dish tasted a bit plain when I mixed it with some rice, it was really good, especially the prawns. I love prawns. I think I have to make the sauce a bit saltier than it was.

Ingredients for 2 people

(Expected preparation time – 15 minutes, cooking time – 10 minutes)

• Shelled Prawns (It was 420g before I unshelled them.)
• 3 medium size king oyster mushrooms
• 1/4 an onion
• 1/4 of small size broccoli
• 1/2 yellow capsicum (the color doesn’t really matter.)
• 1/3 of medium size carrot
• 1/6 of medium size zucchini
• 1 stalk of spring onion
• 1 green chili (I just added it for the extra spicy flavor, so if you don’t want it, you can exclude it)
• 1 and 1/2 cups of water
• Olive oil 15 ml
• Steamed rice for 2 people
• Oyster sauce 1 and 1/2 tsp
• Soy sauce 2 tsp
• Refined rice wine (or any cooking wine) 2 tsp
• Starch water (mix of starch 2 tbsp and water 2 tbsp)
• Pepper 3 sprinkles
• Sesame oil 1/2 tsp

Preparation

1. Thin slice the mushrooms and cut them in half.
2. Cut the broccoli.
3. Thin slice all the rest of the vegetables.
4. Rinse the prawns in cold water.
5. Add 1tsp of refined rice wine and 3 sprinkles of pepper to the prawns.

Cooking

1. Pre heat the wok.

2. Put the olive oil into the wok.

3. Add all the vegetables into the wok except the spring onion and chili. Stir it.

4. Add the oyster sauce, soy sauce, 1 tsp of refined rice wine. Stir it.

5. Add the prawns and stir it for a bit then add the water. Boil it for 1 minute.

6. Add the spring onion and chili.

7. Add the starch water. Stir it for 20 seconds. (It goes thick pretty fast.)

8. Add the sesame oil. (You can adjust the taste with some salt.)

9. Put the rice onto the plate, then serve the mix of the veggies and prawns on top of the rice.

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