Duck Egg Bibimbap (With Healthier Gochujang Sauce)

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duck egg bibimbap

Bibimbap is a classic Korean comfort food dish. 

It’s fun to say (bi-bim-bap, stress on the first syllable). And it’s also pretty to look at. Bust most importantly, it’s crazy delicious.

The word bibimbap translates to “mixed rice” in Korean, and it’s usually a way to use up leftovers.  Because of that the ingredients will vary depending on your preference–and the current contents of your refrigerator. 

Bibimbap starts off with a base of rice, and then gets loaded with toppings. It’s considered important to have at least five different colors–dark, red/orange, green, white, and yellow.

The concept of yin and yang is an important part of Korean culture (so I’ve read). Having the five colors that represent the five elements (wood, fire, earth, metal, water) create balance in your bowl, and in turn your body! 

duck egg bibimbap

The yellow is usually represented by a big, bright, sunny egg yolk. In this case, I wanted maximum yolk power, so I hunted down some duck eggs.

I found them at the farmers market, still good and muddy

Geeky egg side note: eggs have a natural, protective covering called a bloom that seals the porous egg shell and prevents bacteria from getting inside. Commercial eggs in the US are washed and then coated with mineral oil. If your farmers market duck eggs are a little muddy, you know they still have their protective coating, and you should wash them just prior to cracking them open!

kimchi health

Gochujang Sauce is the Hero of Bibimbap 

The toppings in bibimbap will change, but you will almost never find it served without gochujang sauce. The sauce is made from a spicy red pepper paste, thinned out with a little sesame oil and rice vinegar. 

Most of the prepared gochujang paste you find today has ingredients that I’m not a huge fan of–like corn syrup. So I decided to create a healthier version using some crushed Korean red pepper (leftover from this kimchi recipe), organic white miso paste, honey, and a few other ingredients. 

You spoon a big dollop on your bowl, and once you’ve taken a picture while everything is still nice and pretty, you mix all the ingredients up together with the rice that sits underneath.

Feel free to switch up the toppings. The idea is to have a variety of flavors, textures, and colors so in every bite you get a little bit of everything. Savory, sweet, fermented, crunchy, spicy….you get the idea. 

duck egg bibimbap

As I was making this bowl I thought about how fun it would be to have a bibimbap dinner party! Everyone can build their bowl exactly how they like it… and then fall silent as they go to town on their own creation. 

(UPDATE- Had the bibimbap bowl party multiple times. Was amazing.)

duck egg bibimbap

So here’s to colorful comfort food that satisfies all your taste and texture cravings, and balances your inner yin and yang! 

If you make this please let me see your beautiful creations on Instagram!! 

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6 responses to “Duck Egg Bibimbap (With Healthier Gochujang Sauce)”

  1. Oh.my.yum! This looks amazing. I just love Korean food and will definitely be trying this soon. That duck egg is just ?!! I love how you made your own gochujang sauce without all the yucky additives too. Pinning this now for future reference!

  2. Horray!! A healthy gochujang recipe!! Just what’s been missing in my bibimbap life ๐Ÿ™‚ thank you so much. Found you via the feed feed feature on IG ๐Ÿ™‚

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