Ready to get adventurous? Try this take on a traditional Korean dish with Gochujang Ranch. You'll love every last bite.
Bye bye Sriracha. There's a new hot pepper sauce in town and its name is Gochujang. And today, we'll use this hot pepper paste to make a Gochujang Ranch dressing/marinade for some Bibimbap bowls.
Straight from Korean cooking, Gochujang is a sweet, hot, and savory paste made from chilis, glutinous rice, fermented soybean powder, barley malt, and salt. Basically, a red chili paste that's fermented. Traditionally in making gochujang, the condiment ferments in earthenware (clay pots), much like how you create soy sauce and kimchi.
Now, we know that the culinary world obsesses over certain "condiments of the moment" and gochujang seeks to take that place. Korean influenced cooking has seen a steady jump in search popularity. We wanted to create a Korean-American fusion dish that highlights the complex flavors of gochujang, while still enjoying the herby creaminess of ranch dressing.
Bibimbap, a popular dish in South Korea for its easiness to prepare and versatility, basically takes any ingredients you want and mixes them all together. As long as you have that base of rice, you've got your bibimbap. You may find this dish in most Korean restaurants, though to make it at home is just as easy. The best part? You can top it with sliced meat or a fried egg. Or both, if you feeling fancy. We chose to use chicken thighs, marinated in our Gochujang Ranch.
To make a ranch dressing from scratch, just open your spice cupboard. Parsley, dill, chives, onion powder, garlic powder, salt, pepper. If you have those on hand, you can make ranch dressing with some sour cream, milk, and Worcestershire sauce. Add your desired amount of gochujang depending on how spicy you like it.
Then use your gochujang ranch as a dipping sauce or marinade. It tastes great with sweet potato fries, chips, and even veggies!
We used two tools to make and serve this sauce: the Endurance® 8" French Whisk and the Endurance® Drizzle Spoon. The small whisk works great for whipping up sauces, while the Drizzle spoon works perfectly at serving sauces, syrups, and gravy. Like a tiny baby ladle.
We also served up these bowls using the Large Japanese Porcelain Bowls and had all of our toppings laid out with the Endurance® Prep Bowls. This allows everyone to customize exactly what they want in their bowl, so even those with less enthusiastic taste buds enjoy their meal.
GOCHUJANG RANCH CHICKEN BIBIMBAP RICE BOWL
Gochujang Ranch marinated chicken thighs sit atop this flavorful bibimbap, creating a perfect fusion of American and Korean flavors.
Servings 2 people
- 3/4 cup Sour cream
- 3/4 cup Milk or more for thinner consistency
- 2tbsp Gochujang or more/less to taste
- 1tsp Dried dill
- 1/2 tsp Dried parsley
- 1/2tsp Dried chives
- 1/2tsp Onion powder
- 1/2tsp Garlic powder
- 1/4tsp Sea salt
- Black pepper
- 2cups Cooked white rice
- 4Chicken thighs
- 1Head Steamed bok choy, or other leafy green
- 1/4Cup Bean Sprouts blanched, then seasoned with soy sauce and sesame oil
- 1/4Cup Kimchi
- 2tbsp Perilla leaves (sesame leaves) chiffonade cut
- Pickled carrots matchstick cut
- Scallions for garnish
- Radish for garnish
- Black sesame seeds for garnish
For the Gochujang Ranch Sauce
- Whisk all the ingredients together. Use half the sauce as your chicken thigh marinade. Pour other half into airtight container and refrigerate for at least 30 minutes to allow flavors to incorporate. Pour over bibimbap when ready.
For the Bibimbap
- Cook rice according to package instructions.
- Pour half the Gochujang Ranch into small mixing bowl over chicken thighs, store remaining half of sauce. Work thoroughly into the chicken. Allow to marinade at least 30 minutes in the refrigerator. Grill chicken thighs over medium-high heat, about 10 minutes on each side. Or cook them in the oven at 400°F for 20 minutes, then Broil for 5 minutes. Allow chicken to rest before cutting.
- Assemble the bowls using suggested ingredients, or alternative bibimbap Place rice into the bowl first, then top with: carrots, steamed bok choy, kimchi, bean sprouts, perilla leaves, and other garnishes. Amount of each can be adjusted to taste. Place chicken thigh on top and drizzle with remaining Gochujang Ranch dressing. Garnish with scallions, radish, and black sesame seed.