Rice Bowl with Shallot, Ginger, Garlic and Gochujang Paste
This is a non traditional take on Korean Bimbimbap. Gochujang is a thick dark red Korean Chilli Pepper Paste that is very umami, slightly sweet and slightly spicy. It's an amazing ingredient for marinades, soups and it will lift a rice dish (such as this one) pretty much on its' own.
My first job in NYC was on Park Avenue right in front of Korea town...even the basic lunch delis would offer quick Bimbimbap. They would toss in ingredients that you chose from a buffet of vegetables, egg and tofu on their counter and cook rice about in a hot wok with Gochujang. This was my entry level course into the world of Korean food. Seeing as it was coming from a deli it probably wasn't that traditional either but it was a hot package of nutritious comfort food and it tasted sooo good. Every time I cook with this paste I smell literal nostalgia. It is just delicious and if it's not in your life it needs to be.
Rice Bowl with Shallot, Ginger, Garlic and Gochujang Paste
Ingredients
- 2 Cups Cooked Rice
- 2 Shallots Minced
- 2 Garlic Cloves Minced
- 1/2 inch ginger minced1/2 Teaspoon Salt
- 1/2 Tablespoon Korean Gochujang Paste
- 1 Tablespoon Vegetable Oil
- Vegetables such as Cucumber, Radish, Avocado
- Spring Onion to Garnish
- Sesame Seeds to Garnish
- Fried Egg to GarnishChinese Chilli Oil to Garnish
Instructions
- Heat a large frying pan on medium high and add vegetable oil. Sauté garlic, shallot, and ginger in oil until fragrant, 20-30 seconds Add rice and salt and cook until warmed through.Add Gochujang and cook until slightly toasted. Garnish with vegetables, egg, more chilli paste, sesame seeds and spring onion then serve piping hot.