Bibimbap with Gochujang Date Sauce
When you think of Korean condiments, the hot, savory, sweet, and rich gochujang paste might come to mind. This thick crimson paste is a key ingredient in Korean cuisine and has been a household staple in Korea since the 1700s, soon after gochugaru chiles were introduced to Asia by European travelers. Curious Spoon’s Gochujang Seasoning is a unique representation of the gochujang condiment with a combination of gochugaru chiles, miso powder, soy sauce powder, and black garlic to make for a convenient powder form of this popular paste.
Bibimbap is a unique and widely celebrated Korean dish with many variations. Our bibimbap recipe features Gochujang Seasoning as well as many traditional ingredients and garnishes. However, since this dish has endless delicious variations, you can also substitute some of the ingredients to your liking to create the perfect flavor-packed bibimbap for lunch or dinner.
Gochujang Date Paste
- 10 Dates, pitted
- 1/4 cup Water
- 3 tbsp. Sesame Oil, divided
- 3 tbsp. Curious Spoon Gochujang Seasoning
- 1 cup Shiitake Mushrooms, sliced
- 1/2 medium Zucchini, sliced
- 1 medium Carrot, sliced
- 1 cup Spinach, cooked and drained
- 4 eggs
- 2 cups White Jasmine Rice, cooked
- 1 cup Kimchi
- Sesame Seeds, toasted
From the Kitchen
- Cutting Board
- Small pot or saucepan
- Food processor
- Large Skillet
- Medium Skillet
- 4 large rice bowls
Notes from the Chef:
This dish offers a lot of room for creativity. Feel free to use other vegetables or garnishes if they seem more appealing to you.
Prep all ingredients.
Bring water and dates to boil. Remove from heat and let soak for 15 minutes.
Add soaked dates (including the water), 1 tbsp. sesame oil, and Curious Spoon Gochujang Seasoning to food processor and pulse until smooth. Set aside.
Heat 1/2 tbsp. sesame oil in large skillet over medium heat. Add mushrooms and cook until tender and soft. Set aside. Add another 1/2 tbsp. of sesame oil to skillet, add zucchini and cook for about 3 minutes until tender. Set aside. Add another 1/2 tbsp. sesame oil and carrots to skillet and cook for about 8 minutes. Add cooked spinach and heat through.
Heat remaining 1/2 tbsp. sesame oil in medium skillet over medium heat. Add eggs and cook until egg whites have set but the yolk is still very runny.
Add 1/2 cup of rice to a large rice bowl, and then a little bit of each ingredient around edges. Top dish with a fried egg. Repeat with other bowls.
Serve with gochujang date paste and toasted sesame seeds.