Bibimbap Recipe 2 - Jeonju Bibimbap, Royal Court Cuisine Style

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120 min

INGREDIENTS

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Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Make beef bone broth (OPTIONAL) Make beef bone broth the day before. See how to make beef bone broth here. Beef bone broth will be used to make rice.		1 Make beef bone broth
2. Make hwang-po-muk (OPTIONAL) Make hwang-po-muk (yellow mung bean jelly) the day before. See how to make hwang-po-muk here. You can also make or buy cheong-po-muk (regular mung bean jelly) in a Korean market.		2 Make hwang-po-muk
3. Pre-soak vegetables Soak 35g of dried gosari (fernbrake), 35g of dried doraji (platycodon), 30g of dried chuinamul in cold water separately for at least 3 hours. Overnight is ideal.		3 Soak in water 180 min 35g gosari (fernbrake), 35g doraji (platycodon), 30g chuinamul (aster scaber)
4. Cook rice Wash 3 cups of white short grain rice twice and drain completely. Add 3 cups of beef bone soup and cook in a rice cooker. See how to cook rice in pot here. This will yield about 6 cups of cooked rice (1½ cups of cooked rice for each serving.)		4 Wash 3 cups rice Drain Add 3 cups beef bone broth Cook
5. Wash doraji Drain pre-soaked doraji (platycodon). Sprinkle 1 tablespoon of coarse sea salt all over doraji and rub them for a min. Wash thoroughly and squeeze water out by hand.		5 Sprinkle doraji with 1 tbs coarse salt Rub 1 min Wash thoroughly Squeeze water out
6. Wash gosari & chuinamul Wash pre-soaked gosari and chuinamul twice in cold water. Squeeze water out by hand.		6 Wash twice gosari chuinamul Squeeze water out
7. Blanch gosari and chuinamul Blanch gosari (fernbrake) and chuinamul (aster scaber) separately in boiling water with a pinch of salt (gosari: until soft, 10-20 min depending on how long you soaked, chuinamul: 10-20 min depending on how long you soaked). Rinse in cold water and squeeze all the water out with your hands. Blanching time may vary depending on how soaked your vegetables are. As a rule of thumb, blanch until they just become soft. Don’t over cook.		7 Blanch in boiling water with ⅛ teaspoon salt. gosari 10 min chuinamul: 10 min Rinse in cold water Squeeze water out
8. Blanch spinach Wash 100g of spinach thoroughly and drain. Blanch spinach in boiling water with a pinch of salt for about 1 min. Rinse in cold water and squeeze all the water out with your hands.		8 Wash & drain 100g spinach Blanch in boiling water with ⅛ teaspoon salt. 1 min Rinse in cold water Squeeze water out
9. Soak and wash mushrooms Soak dried 4-5 shiitake mushrooms in sugar water (1 tablespoon sugar + 2 cups water) for 30 min or until they become soft. Then, wash throughly and squeeze all the water out. If you have fresh Shiitake mushrooms, just wash them in cold water.		9 Soak in cold water 4-5 shiitake mushrooms 30 min Wash Squeeze water out
10. Julienne mushrooms Julienne shiitake mushrooms		10 Julienne shiitake mushrooms
11. Prepare soybean sprouts Remove tails from 100g of soybean sprouts. Remove any rotten (brown) heads. Rinse thoroughly in water and drain.		11 Remove tail Rinse thoroughly Drain
12. Blanch soybean sprouts Blanch soy bean sprouts in boiling water with a pinch of salt for about 5 min or until soft. Ensure the lid is closed. Otherwise, it could have unpleasant smell later. Drain water out in a strainer (don’t squeeze).		12 Blanch soybean sprouts in boiling water ⅛ tsp salt 5 min Drain in strainer
13. Prepare cucumber Wash and peel ¼ english cucumber (about 2” length), leaving some skin for color. Then, cut out the flesh into thin sheets by cutting and rotating the cucumber at the same time. Don’t use the middle part containing seeds. *Use regular julienne method if you are not comfortable with your knife skills.		13 Wash & peel ¼ english cucumber (about 2” length) leaving some skin Cut into thin sheets
14. Julienne cucumber Julienne cucumber by cutting the long sheet into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		14 Julienne cucumber Sprinkle a pinch of salt Let it sit
15. Julienne zucchini Peel and wash ½ Korean zucchini (2” length). Julienne it into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		15 Peel & wash ½ zucchini Julienne Sprinkle a pinch of salt Let it sit
16. Julienne carrot Peel and wash ½ carrot (2” length). Julienne it into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		16 Peel & wash ½ carrot Julienne Sprinkle a pinch of salt Let it sit
17. Julienne radish Peel, wash and julienne 200g of Korean radish (about 2” length). Sprinkle with a pinch of salt and let it sit for a few minutes.		17 Peel, wash 200g Korean radish Julienne Sprinkle a pinch of salt Let it sit
18. Prepare garlic and green onions Peel and mince 6 cloves of garlic and finely chop 3 green onions.		18 Mince 6 cloves garlic Chop 3 green onions
19. Prepare beef Julienne 150g of beef. You can use rump, strip loin or any other lean cut. Use fresh high quality beef. It’s easier to cut finely if the meat is slightly frozen.		19 Julienne 150g beef
20. Marinate beef Marinate beef with 1½ teaspoon of soy sauce, 1 teaspoon of sugar, ½ teaspoon of minced garlic, 1 teaspoon of sesame oil, a pinch of black pepper and 1 teaspoon of ground Korean pear (or bosc bear), 1 teaspoon of cheongju (Korean rice wine) and 1 teaspoon of ground pine nuts (optional). Cover and store in the fridge.		20 Marinate with 1½ tsp regular soy sauce 1 tsp sugar ½ tsp minced garlic 1 tsp sesame oil a pinch black pepper 1 tsp ground korean pear 1 tsp cheogju (korean rice wine) 1 tsp ground pine nuts Regrigerate
21. Sauté gosari Coat a pan with 1 teaspoon of sesame oil. Sauté gosari (fernbrake) with ½ teaspoon of minced garlic, for 3 min on medium heat. Add 2 tablespoons of water, 1 tablespoon of gukganjang (soy sauce for soup), 1 teaspoon chopped green onions and saute for another 5-10 min until softened. If it starts to stick to the bottom, you can add a bit more water. Turn off the heat. Add a pinch of black pepper and ½ teaspoon of sesame seeds. *Cooking time may differ depending on how the gosari was dried and how long the gosari was soaked in water.		21 Sauté gosari Med Heat 3 min 1 tsp sesame oil ½ tsp minced garlic Add 2 tbs water 1 tbs soy sauce for soup 1 tsp chopped green onions Sauté Med Heat 7 min Off heat and add a pinch black pepper ½ tsp sesame seeds
22. Sauté doraji Sauté doraji (platycodon roots) exactly same way as gosari.		22 Sauté doraji Med Heat 3 min 1 tsp sesame oil ½ tsp minced garlic Add 2 tbs water 1 tbs soy sauce for soup 1 tsp chopped green onions Sauté Med Heat 7 min Off heat and add a pinch black pepper ½ tsp sesame seeds
23. Sauté shiitake mushrooms Sauté julienned shiitake mushrooms with ½ teaspoon of sesame oil, with 1 teaspoon of soy sauce, ½ teaspoon of sugar, ½ teaspoon of minced garlic, 1 teaspoon of chopped green onions, a pinch of black pepper and ½ teaspoon of sesame seeds on high heat for 3 min or until cooked.		23 Sauté mushrooms High Heat 3 min ½ tsp sesame oil 1 tsp soy sauce ½ tsp sugar ½ tsp minced garlic 1 tsp chopped green onions a pinch black pepper ½ tsp sesame seeds
24. Sauté carrots Sauté carrots with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt and a pinch of black pepper on medium heat for 5 min or until cooked.		24 Sauté carrots Med Heat 5 min 1 tsp sesame oil ⅛-¼ tsp salt a pinch black pepper
25. Sauté zucchini Sauté zucchini with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt, ¼ teaspoon of minced garlic, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seeds on medium heat for 2-3 min or until cooked.		25 Sauté zucchini Med Heat 2 min 1 tsp sesame oil ⅛-¼ tsp salt ¼ tsp minced garlic 1 tsp chopped green onions ½ tsp sesame seeds
26. Sauté cucumber Sauté cucumber on medium heat for 1 min with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt, ¼ teaspoon of minced garlic, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seed.		26 Sauté cucumber Med Heat 3 min 1 tsp sesame oil ⅛-¼ tsp salt ¼ tsp minced garlic 1 tsp chopped green onions ½ tsp sesame seeds
27. Season spinach Season blanched spinach with the following and mix well with your hand: ⅛-¼ teaspoon of salt, ¼ teaspoon of gukganjang (soy sauce for soup), ½ teaspoon of minced garlic, ½ teaspoon of sesame oil, 1 teaspoon of chopped green onions, a pinch of black pepper and ½ teaspoon of sesame seeds.		27 Season spinach ⅛-¼ tsp salt ¼ tsp gukganjang (soy sauce for soup) ½ tsp minced garlic ½ tsp sesame oil 1 tsp chopped green onions a pinch black pepper ½ tsp sesame seeds
28. Season chuinamul Season chuinamul (aster scaber) with the following and mix well with your hand: ⅛-¼ teaspoon of salt, ¼ teaspoon of gukganjang (soy sauce for soup), ½ teaspoon of minced garlic, 1 teaspoon of sesame oil, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seeds.		28 Season chuinamul ⅛-¼ tsp salt ¼ tsp gukganjang (soy sauce for soup) ½ tsp minced garlic 1 tsp sesame oil 1 tsp chopped green onions ½ tsp sesame seeds
29. Season soybean sprouts Season soybean sprouts with the following and mix well with your hand: ¼-½ teaspoon of salt, ½ teaspoon of minced garlic, ½ teaspoon of sesame oil, 1 teaspoon of green onions and ½ teaspoon of sesame seeds.		29 Season soybean sprouts ¼-½ tsp salt ½ tsp minced garlic ½ tsp sesame oil 1 tsp chopped green onions ½ tsp sesame seeds
30. Season radish Season Korean radish with ¾-1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoon of vinegar, ½ teaspoon of garlic, 1 teaspoon of chopped green onions, ½ teaspoon of sesame seeds and 1 teaspoon of gochugaru (red chili flakes).		30 Season radish ¾-1 tsp salt 1 tsp sugar 2 tsp vinegar ½ tsp garlic 1 tsp chopped green onions ½ tsp sesame seeds 1 tsp gochugaru (red chili flakes).
31. Season hwang-po-muk Season 50g of hwang-po-muk (yellow mung bean jelly) with 1 teaspoon of soy sauce, ½ teaspoon of sugar, ½ teaspoon of vinegar, ½ teaspoon of sesame oil, ⅛ teaspoon of minced garlic and a pinch of sesame seeds.		31 Season 50g hwang-po-muk 1 tsp soy sauce ½ tsp sugar ½ tsp vinegar ½ tsp sesame oil ⅛ tsp minced garlic a pinch of sesame seeds.
32. Prepare eggs (optional) Separate 4 egg yolks from egg whites into separate bowls. Season each of the yolks and whites with a pinch of salt and beat it.		32 Separate egg yolk egg white Season a pinch of salt Beat
33. Cook eggs (optional) While the broth is boiling, preheat a non-stick pan on low heat for a minute. Lightly coat a non-stick pan with vegetable oil and spread the egg yolks as thin as possible by rotating the pan in circular motion, just as if making crepes. When it’s fully cooked, remove it from the pan and let it cool on the side. Repeat the same for egg whites. For more vibrant colors, cook on low heat.		33 Preheat Low Heat 1 min Coat pan with oil Spread egg yolks thin Cook Low Heat until cooked Cool down Repeat for egg whites
34. Cut eggs (optional) Once the cooked eggs are cooled down, cut them into very thin strips. If the eggs are not fully cooled down, they won’t cut cleanly.		34 Cut into think strips
35. Prepare jujube Wash 2 jujubes (dried Korean dates) thoroughly and remove water with paper towel. Remove the seeds from jujubes by peeling the flesh while turning Keep the seeds.		35 Wash & Remove water Peel flesh while turning Remove seeds keep seeds
36. Roll jujubes Roll the flesh of jujubes tightly.		36 Roll jujubes
37. Cut jujubes Thinly slice the rolled jujube flesh across so that the swirl is shown.		37 Slice jujube thinly
38. Prepare nuts Crush walnuts into small pieces to yield about 2 tablespoons. Set aside a few pine nuts and cooked 12 ginkgo nuts for a garnish.		38 Crush walnuts Set aside pine nuts 12 cooked ginkgo nuts
39. Season rice (OPTIONAL) Season 6 cups of cooked rice (cooked in beef bone broth) with 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. Cooking rice in beef bone broth and seasoning is unique to Jeonju bibimbap. Regular white rice is used for most other types of bibimbap. You can skip this step if you like.		39 Season cooked rice 2 tbs soy sauce 2 tbs sesame oil
40. Make bibimbap sauce (optional) Mix and sauté 3 tablespoons of red chili paste, 1½ tablespoon of Mul Yeot (see tips for substitution), 1½ tablespoons sesame oil, 1 teaspoon of minced garlic and 1 teaspoon of sesame seeds on medium heat for about 2 minutes. Stir constantly so it doesn’t stick to the pan. You can make more if you like your bibimbap spicy.		40 Mix & sauté 3 tbs gochujang (red chili paste) 1½ tbs honey or mulyeot (Korean malt syrup) 1½ tbs sesame oil 1 tsp minced garlic 1 tsp sesame seeds. Med Heat 2 min
41. Heat stone bowls (optional) (OPTIONAL for sizzling dolsot bibimbap) Coat 4 stone bowls with vegetable oil or sesame oil and place a bed of seasoned rice at the bottom of stone bowls and leave them on LOW heat for 15-20 min (or until golden crust is formed at the bottom).		41 Coat stone bowl with oil Place a bed of rice Low Heat 15 min (golden crust)
42. Top with ingredients Add more rice to each bowl. For each bowl, top with all ingredients so that contrasting colors are beside each other. Place yook-whey (seasoned raw beef) and whang-po-muk (yellow mung bean jelly) in the middle. Crack an egg yolk in the centre. If you prefer all ingredients to be hot, add everything when you preheat the stone bowl and rice (in the previous step). You don’t have to completely fill up the bowl. Stone bowls are big so people can mix the content without making a mess. If you are a small eater, use a smaller amount of rice.		42 Add more rice Top with ingredients
43. Garnish For each bowl, garnish with 3-4 jujube (dried date) roses, 3-4 pine nuts, 1 teaspoon of crushed walnuts and 3-4 cooked ginkgo nuts.		43 For each bowi, garnish with 3-4 jujube (dried date) roses 3-4 pine nuts 1 teaspoon of crushed walnuts 3-4 cooked ginkgo nuts.
44. Serve and enjoy Serve with the bibimbap sauce (or plain gochujang) on the side. To enjoy the dish, add the bibimbap sauce to your liking and mix everything well.		44 Serve on the side bibimbap sauce