summer specialty · easy bibimbap
Summer Bibimbap with Radish Salad
Ingredients
Sauce
Steps
Julienne the radish, salt it for 10 minutes, then squeeze out the water.
~10 min
Why: A quick salting to remove excess water keeps the radish salad crisp instead of soggy.
Toss the radish with chili flakes, vinegar, sugar, and minced garlic.
~3 min
Put rice in a bowl and top with lettuce and the radish salad.
~2 min
Add gochujang and sesame oil, and sprinkle with sesame seeds.
~1 min
Mix everything together and serve.
~1 min
Watch out: Adding all the radish salad's liquid makes the rice soggy — scoop out just the seasoned radish, not the extra liquid.
Tips
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Salting the radish and squeezing out the water keeps the bibimbap from turning watery.
- —
The sweet-tangy radish salad perks up the appetite — a great summer specialty.
- —
Don't skimp on the sesame oil — a generous amount is what gives it that nutty flavor.
Storage
The radish salad alone keeps 2-3 days refrigerated; mix with rice only right before eating.