Korean Deopbap-Inspired Kimchi Mayo Rice
This is is easily customisable and that’s what I love about mixed rice dishes such as this. I fused both Korean deopbap and bibimbap and made what I like to call a Kimchi Mayo Rice. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
Ingredients
- 1 tbsp vegan mayo
- 2 tsp gochujang
- 2 tsp sesame oil
- 1 tbsp sesame oil
- 1-2 slices vegan ham or vegan luncheon meat (or other protein of choice!)
- 1.5 cups cooked and cooled rice (; leftover is best (I used short grain/sushi rice))
- 3/4 cup vegan kimchi
- 1/2-1 tbsp soy sauce (or to taste (optional))
- Corn kernels
- Mushrooms
- Other Korean banchan (side dishes—really up to you!)
- Sesame seeds
- Chopped spring onions or green onions
- More sesame oil
- Roasted seaweed or nori
Instructions
- 1
Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.
- 2
Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.
- 3
Add more sesame oil. The oil will help get that nice crispy bottoms!
- 4
Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
- 5
Mix everything together and enjoy this with some roasted seaweed if desired.
Cook it from the original
This recipe comes from thefoodietakesflight.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thefoodietakesflight.com