Homemade Bibimbap

Pan-seared Gochujang Tofu

I used a tofu press to remove excess water from extra firm tofu, pressing for about an hour. I placed about a tablespoon of gochujang into a mixing bowl, then added some soy sauce and toasted sesame oil and whisked it together. All my measurements were "grandma-style" – just tossed stuff in.

I added the tofu and the amount of sauce I used lightly coated the tofu, and I thought it was the right amount. I slowly pan-seared the tofu, taking care to brown each side. It took about 10-15 minutes.

Pyogo Beoseot Bokkeum shiitake

I found this recipe, but I created a version not using the egg (see below):
https://www.blondekimchi.com/shiitake-mushroom-banchan-beoseot-bokkeum/

Ingredients:

1 package of sliced shiitake mushrooms

1 tablespoon of gochujang

1 tablespoon of lower sodium soy sauce

1 tablespoon of sesame oil 
1 teaspoon of honey

Preparation Steps

Prepare the Mushrooms: If using dried shiitakes, soak them in warm water for at least 1 hour until completely soft, then squeeze out excess water. Remove the tough, woody stems and slice the caps thinly.
Sautéing: Heat a frying pan or wok over medium heat with oil. Sauté the sliced mushrooms until they sweat and turn a deep golden brown, roughly 5-7 minutes.
Seasoning: Add minced garlic, soy sauce (approx. 1-2 tbsp), and a sweetener like sugar or honey (approx. 1 tsp) to the pan.
Finish: Stir-fry until the sauce creates a shiny, thick glaze over the mushrooms. Finish with a drizzle of sesame oil and toasted sesame seeds.

Key Tips

Cook Separately: Sauté the mushrooms separately from other vegetables to preserve their distinct flavor.
Dry Prep: For the best texture and flavor absorption, ensure the mushrooms are thoroughly squeezed dry after rehydrating.
Pairing: These seasoned mushrooms pair well with typical bibimbap vegetables like sautéed spinach, carrots, and bean.

Mu-Sangchae Daikon Radish

I used this video & recipe for a rustic, country-style preparation by Maangchi.
I didn't have the pepper flakes and subbed gochujang, and I did not have the fish sauce so my version was a bit wetter and had less umami:
https://www.maangchi.com/recipe/sigol-mu-saengchae

Ingredients:

1 pound peeled Korean radish or daikon, cut into thin matchsticks

2 garlic cloves, minced

1 green onion, chopped

 tablespoons Korean hot pepper flakes (gochu-garu)

2 tablespoons fish sauce (or light colored Korean soup soy sauce)

2 tablespoon toasted sesame oil

1 tablespoon toasted sesame seeds

Kong Jaban Sweet Black Beans

I love this banchan dish at Cincinnati's Riverside Korean, and I found this recipe by Hooni Kim on Epicurious:

https://www.epicurious.com/recipes/food/views/korean-stewed-sweet-black-beans-kong-jaban

Ingredients

1¼ cups dried black beans, rinsed and picked over

2 quarts dashi or water, plus more if needed

1 cup soy sauce

¾ cup sugar

2 tablespoons toasted sesame oil

1 tablespoon toasted sesame seeds

Preparation

Step 1

Soak the beans in enough water to cover them by 3 inches in a covered container in the refrigerator for 8 to 12 hours.

Step 2

Drain the beans, put them in a pot, and add the dashi or water and soy sauce. Set over medium-high heat and bring the liquid to a simmer. Adjust the heat to maintain a gentle simmer and cook for 1 hour, stirring the beans on a regular basis. The level of liquid will reduce as the beans cook; once it gets to the point where it does not completely cover the beans, you will need to stir more often to ensure that the beans cook evenly. After an hour, the beans should be tender but still retain a little bite. If they are still hard, add more dashi or water and cook for 15 to 20 minutes longer, until the beans are tender with a little bite.

Step 3

Add the sugar, sesame oil, and sesame seeds to the pot and mix well. (It’s important to wait to add the sugar until the beans are tender, as adding it in the beginning will cause the beans to harden when refrigerated.) Let the beans cool slightly, then transfer to an airtight container and refrigerate until chilled. (The beans will keep for up to 2 weeks in the refrigerator.)

Step 4

Serve the beans cold with hot rice.

Alternative:
I might use canned black beans, and I plan to experiment combining them with soy sauce and honey.

Sigeumchi-namul Spinach

I combined some recipes, and on a twist, used some Daikon radish tops.
I recommend Beyond Kimchi and Maangchi for recipes.

Steps to Blanch Spinach for Bibimbap:

Boil & Salt: Bring a large pot of water to a boil and add 1 teaspoon of salt.

Blanch: Place fresh spinach into the boiling water for 30–40 seconds, or until it is just wilted and bright green.

Cool/Shock: Immediately drain and plunge the spinach into a bowl of ice-cold water (or rinse under cold running water for 1–2 minutes) to stop the cooking process.

Squeeze: Take handfuls of the spinach and squeeze firmly to remove as much water as possible.

Prepare for Seasoning: Cut the squeezed spinach into smaller, bite-sized pieces. 

Classic Seasoning for Sigeumchi-namul:

Soy Sauce/Salt: 1–2 tsp Soy sauce or salt.

Garlic: 1-2 Cloves, minced.

Sesame Oil: 1-2 tsp Toasted sesame oil.

Sesame Seeds: 1 tsp Toasted sesame seeds. 

Tip: For the best flavor, use Korean soup soy sauce (gukganjang) instead of regular soy sauce for a more authentic taste

I plan to look for a homemade kimchi and an adventurous homemade tofu recipe. Use the post labels to search for those in the future.