KOREAN FOOD
1. Gochujang( Korean chilli paste): The backbone of Korean flavour: spicy, slightly sweet, and fermented. Use for bibimbap, stews, marinades, quick sauces... Doenjang( soybean paste): Earthy and savoury, similar to miso but stronger. Use in soups and vegetable side dishes, and to add depth to sauces.
2. Gochugaru( Korean chilli flakes): Mild to medium heat with a fruity flavour. Use in kimchi, soups, stirfries, and for seasoning veggies.
3. Soy sauce: Regular Korean soy sauce( jin-ganjang) is versatile. Use it for marinades, braising, dipping sauces, and banchan, the many little side dishes that accompany Korean meals.
4. Sesame oil: Deeply nutty and aromatic, it is used as a finishing oil rather than for frying. Use it for vegetables, bibimbap and dipping sauces.
5. Rice vinegar: Korean food often balances spicy, salty, savoury and sour flavours, and rice vinegar handles the sour element without overpowering. Use it for pickling, seasoning vegetables, making dipping sauces, and for bibimbap. 6. Toasted sesame seeds: Used as a finishing ingredient for aroma, texture and nutty depth. Sprinkle onto vegetables, in rice bowls and bibimbap, and use as a garnish and light seasoning. Always add just before serving, as heat kills the aroma.
CLASSIC BIBIMBAP
Serves: 2
INGREDIENTS
• 2 cups cooked short-grain rice( warm)
• 1 cup spinach
• 1 cup bean sprouts
• 1 small carrot, julienned
• 1 small zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 150g beef, thinly sliced( skirt or sirloin’ s best)
• 2 eggs( sunny-side up preferred)
• soy sauce
• sesame oil
• toasted sesame seeds
• garlic, minced
• rice vinegar, optional
For the bibimbap sauce:
• 2 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 tablespoon water
• 1 – 2 teaspoons honey, to taste
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds
METHOD
1. For the sauce: Mix all ingredients together and set aside.
2. For the veg: Each vegetable is cooked separately and lightly seasoned, as follows:
• Spinach- blanch in hot water for 30 seconds, rinse in cold, squeeze dry and season with ½ teaspoon soy sauce, ½ teaspoon sesame oil and a pinch of sesame seeds.
• Bean sprouts – blanch for 2 – 3 minutes, drain and season with ½ teaspoon sesame oil, and a pinch of salt.
• Carrots- sauté briefly with a little oil and a pinch of salt( keep crisp).
• Courgettes- lightly salt, sauté until just tender.
• Mushrooms- sauté with 1 teaspoon soy sauce, ½ teaspoon sesame oil and a tiny pinch of sugar.
3. For the beef: marinate for 10 minutes in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon minced garlic, then sauté until just cooked.
4. Eggs- fry sunny-side up so the yolk stays runny.
5. To assemble: divide hot rice between bowls, then arrange vegetables neatly on top in sections. Next, add the beef, then place a fried egg in the centre. Spoon gochujang sauce over the top and finish with a drizzle of sesame oil and extra sesame seeds.
6. To eat( important!)- mix everything thoroughly before eating – the rice, vegetables, beef, sauce and egg.
7. For a vegetarian version- skip the beef and add sautéed tofu or extra mushrooms.
essentialflavours. co. za • Autumn 2026 | 19