Wild-mountain-greens mixed rice, a temple-style bowl
Bibimbap, queen of traditional dishes, whose name means rice stirred and mixed. Early summer brims with the vitality of youth, the clear sunlight evoking an endless blue sea. If this season is the queen of the year, then bibimbap is its dish — over white rice, a rainbow of yak-gochujang, mung-bean jelly, fern, beef, shiitake, squash and egg garnish all stirred together.
Wild greens (namul) — seasonal mountain and field greens rich in fiber, vitamins and minerals; low-calorie, good for dieting and gut health; antioxidants strengthen immunity. In season year-round; from mountain areas throughout.
Main: rice, fern, chamna namul, bellflower root, soybean sprouts, spinach, shiitake, egg · Seasoning: gochujang, sesame oil, minced garlic, soup soy sauce
Songmyeongseop Makgeolri (Taeinyangjojang, North Jeolla) — a cloudy rice makgeolli at 6% ABV, chosen to pair with today's dish.