Garlic-scape gochujang bibimbap

Step-by-step cooking

1. 01

   Step 1

   

   Wash the garlic scapes and trim dry or tough ends. Cut the green stems into 1 cm pieces, so they are easy to mix with rice. Prepare 400 g freshly cooked or safely refrigerated rice.

   Step 1 ✓
2. 02

   Step 2

   

   Mix gochujang, soy sauce, sugar and 2 tablespoons water in a small bowl until smooth. Keep sesame oil separate; it goes in near the end for aroma.

   Step 2 ✓
3. 03

   Step 3

   

   Heat 1 teaspoon neutral oil over medium heat. Add garlic scapes and stir-fry 5–6 minutes until bright green and tender-crisp. If very thick, add a splash of water and cover briefly.

   Step 3 ✓
4. 04

   Step 4

   

   Add the sauce and stir for 2 minutes until it coats the stems. Lower the heat if it sticks. Stir in 2 teaspoons sesame oil, then turn off the heat. The stems should be tender enough to bite easily.

   Step 4 ✓
5. 05

   Step 5

   

   Heat the remaining teaspoon of neutral oil in another pan over medium heat. Fry both eggs until the whites are fully set. Leave the yolks soft as pictured, or cover briefly for firmer yolks. Lower the heat if the bottoms brown too fast.

   Step 5 ✓
6. 06

   Step 6

   

   Divide the warm rice into two bowls. Add half the seasoned scapes and one cooked egg to each. Mix just before eating. Start with a small amount of topping if you prefer a gentler heat.

   Step 6 ✓