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Kimchi Mayo Deopbap Korean Covered Rice

Korean Deopbap-Inspired Kimchi Mayo Rice

5 from 2 votes
This is is easily customisable and that’s what I love about mixed rice dishes such as this. I fused both Korean deopbap and bibimbap and made what I like to call a Kimchi Mayo Rice. I love dolsot bibimbap for its crispy bottoms so I had to make this rice and get the bottom crisp! A ttukbaegi works great to get those crispy bottoms too but of course you can use a dolsot or stone bowl if you have one.The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
The Gochujang Mayo beautifully coats the rice and also adds this nice richness to the dish. This is like a bibimbap in a way that everything’s mixed together and you can pretty much add in whatever you like.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, East Asian, Korean
Servings 2
Calories 277 kcal

Equipment

  • Dolsot (Korean Stone Bowl) OR Ttukbaegi (Earthenware Bowl)
  • or other claypot of choice!

Ingredients
  

Gochujang Mayo

Deopbap

Other toppings/add-ins of choice

  • Corn kernels
  • Mushrooms
  • Other Korean banchan side dishes—really up to you!

To finish

  • Sesame seeds
  • Chopped spring onions or green onions
  • More sesame oil

To enjoy

  • Roasted seaweed or nori

Instructions
 

  • Prepare the gochujang mayo. Feel free to adjust to your taste and add more gochujang with you want more spice.
  • Preheat your ttukbaegi or pot of choice (you can use a skillet, cast iron pan, or even a non-stick pan) over medium heat. Once hot, add some oil and sauté the ham or vegan luncheon meat. Remove from the pot.
  • Add more sesame oil. The oil will help get that nice crispy bottoms!
  • Add in the cooked rice. Spread over the bottom of the pan. Leave for 3-4 minutes over medium to medium high heat to allow the rice to crisp. Add the ham, kimchi, and other topping soy choice.
    Add in the gochujang mayo, spring onions, sesame seeds, and season with soy sauce, to taste if desired.
  • Mix everything together and enjoy this with some roasted seaweed if desired.

NUTRITIONAL INFO

Serving: 1serving | Calories: 277kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 299mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)