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- PREP TIME: 5 minutes
- TOTAL TIME: 30 minutes
- SERVES: 4 to 6 people
- PHOTOGRAPHY: JOHNNY FOGG
- PROP STYLIST: SOPHIE STRANGIO
- FOOD STYLIST: JUDY HAUBERT
Tomato-Gochujang Bibimbap
Bibimbap means mixed rice in Korean—rice is the base of the dish, and each portion is topped with a variety of fermented or fresh vegetables, cooked meats, and fried or boiled egg. (It’s the perfect meal when you have leftovers that need a little transforming.) The “mix” refers to how each person then mixes all the different toppings together in their bowl. Bibimbap is often flavored with a dollop of gochujang, a savory-spicy-sweet Korean fermented chile paste that is now available in most supermarkets. In this recipe’s twist on the traditional, the rice is cooked with Campbell’s® Tomato Soup and gochujang, making it deliciously packed with flavor on its own.
Directions
- In a medium pot, stir together the tomato soup, rice, garlic powder, oil, salt and gochujang. (Taste your gochujang and add 2 to 3 tablespoons, depending on how spicy you would like your rice to be.) Stir in 3 cups of water. Bring the rice to a boil over medium-high heat. Stir, reduce the heat to low, and cover the pot. Cook, covered, for 20 minutes, until the rice is tender. Turn off the heat and let the rice sit, covered, for 5 minutes.
- Serve the rice in bowls and top each portion with ingredients to your preference
QUICK TIP
You can customize the toppings to use what you have and what you like: Generally, think about adding something fresh, something pickled, and something rich.
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