Deconstructed Bibimbap Salad with Gochujang Vinaigrette

Enjoy all the vibrant flavors of Bibimbap in a refreshing and light salad. This recipe features marinated vegetables, savory seasoned ground beef (optional), and a tangy Gochujang vinaigrette, all served over a bed of crisp greens.

Prep Time

20 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.74/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack•Salad

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

0.5lbGround Beef (optional)(Substitute with marinated tofu for a vegetarian option.)

1tbspSoy Sauce (for beef marinade)

£0.05

0.5tbspBrown Sugar (for beef marinade)

£0.02

1cloveGarlic, minced (for beef marinade)

£0.05

1tspSesame Oil (for beef marinade)

£0.08

6ozSpinach or Mixed Greens(Pre-washed salad mix works great!)

£1.20

1largeCarrots(Julienned or shredded)

£0.20

1mediumCucumber(Thinly sliced)

£0.70

1cupBean Sprouts(Blanched for 1 minute in boiling water then cooled.)

£0.60

4ozShiitake Mushrooms(Sliced)

£1.80

1tbspSoy Sauce (for mushroom marinade)

£0.05

1tspSesame Oil (for mushroom marinade)

£0.08

2tbspSesame Seeds(Toasted)

£0.25

4Eggs(Optional. Fried or soft boiled)

£1.20

2tbspGochujang (Korean Chili Paste)

£0.30

2tbspRice Vinegar

£0.15

1tbspHoney

£0.10

1tbspSesame Oil (for vinaigrette)

£0.08

1cloveGarlic, minced (for vinaigrette)

£0.05

1tbspWater(Adjust for desired consistency)

Total Cost

£6.96

£1.74 per serving

Instructions

1.
**Prepare the Beef (Optional):** In a bowl, combine the ground beef with soy sauce, brown sugar, minced garlic, and sesame oil. Mix well. Heat a skillet over medium-high heat and cook the beef until browned and cooked through. Set aside to cool slightly.
2.
**Marinate the Mushrooms:** In a bowl, toss sliced shiitake mushrooms with soy sauce and sesame oil. Heat a skillet over medium heat and saute the mushrooms until tender, about 5-7 minutes. Set aside to cool.
3.
**Prepare the Bean Sprouts:** Blanch the bean sprouts in boiling water for 1 minute. Immediately drain and rinse with cold water to stop the cooking process. This keeps them crisp and crunchy.
4.
**Make the Gochujang Vinaigrette:** In a small bowl, whisk together the gochujang, rice vinegar, honey, sesame oil, minced garlic, and water. Adjust water for desired consistency. Taste and adjust seasoning as needed.
5.
**Assemble the Salad:** In a large bowl, combine the spinach or mixed greens, julienned carrots, thinly sliced cucumber, blanched bean sprouts, and marinated mushrooms. Add the cooked ground beef (if using).
6.
**Dress and Serve:** Pour the gochujang vinaigrette over the salad and toss gently to combine. Top with toasted sesame seeds and a fried or soft-boiled egg (optional). Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (300g)

475 kcal / 1987 kJ

Carbs

28g

11% of RDA

Fat

27g

39% of RDA

Protein

33g

66% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

13 g

14% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Customize the vegetables to your liking! Other great additions include pickled radish, zucchini, or spinach.

Prepare the vegetables and beef (if using) ahead of time for easy assembly. Store them separately in the refrigerator.

If you prefer a spicier salad, add more gochujang to the vinaigrette.

For a vegan option, use marinated and pan-fried tofu instead of ground beef.

Cooking Equipment

Large Bowl

Small Bowl

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Customize the vegetables to your liking! Other great additions include pickled radish, zucchini, or spinach.

Prepare the vegetables and beef (if using) ahead of time for easy assembly. Store them separately in the refrigerator.

If you prefer a spicier salad, add more gochujang to the vinaigrette.

For a vegan option, use marinated and pan-fried tofu instead of ground beef.

Deconstructed Bibimbap Salad with Gochujang Vinaigrette

Ingredients

Instructions