I’ve officially discovered my new go-to bibimbap sauce. Forget soy sauce — from now on it’s all about kimchi sprinkles and fresh perilla oil.
This namul bibimbap quickly became one of my personal favorites. After trying it once, I loved it so much that I ended up making it two to three times a week. The ingredients are minimal, the recipe couldn’t be easier, and it’s packed with nutrients, making it a comforting and satisfying meal any time of day.
This bowl comes together with just four key ingredients:
Namul + Fish Sauce + Perilla Oil + Sprinkle Kimchi
BaroCook’s dried namul brings a deep, savory flavor to the rice, and once you mix it with fish sauce, aromatic perilla oil, and the crunchy, spicy kick of Sprinkle Kimchi, it becomes incredibly delicious.
I really recommend adding Sprinkle Kimchi to your bibimbap. Unlike many other kimchi seasonings, it has no MSG. It’s made by freeze-drying kimchi, turning it into fine granules, and blending it with vegetables and egg, so it’s full of flavor and nutrients. I was honestly surprised by how perfectly it paired with bibimbap.
I didn’t expect this combination to taste this good, but it ended up becoming one of the best bibimbap sauces I’ve ever tried. I hope it comes to you as a pleasant surprise too and that you enjoy it as much as I did.
Easy Namul Bibimbap (No Gochujang) Recipe
Ingredients
- 1 pack dried BaroCOOK/Yeoldoodal namul
- 1 serving cooked rice (cooked together with the dried namul)
- 1 tablespoon fish sauce
- 1 stick perilla oil
- 1 pouch Sprinkle Kimchi
Instruction
- Rinse one pack of dried namul and cook it together with your rice. The namul softens beautifully and infuses the rice with flavor.
- When the rice is done, scoop one serving of rice and namul into a mixing bowl.
- Add 1 tablespoon of fish sauce, 1 stick of perilla oil, and 1 pouch of Sprinkle Kimchi on top.
- Mix everything well until the flavors come together.
- Serve and enjoy a warm, savory, nutrient-rich bowl that’s perfect for lunch or dinner.
Products Used