Jeonju Bibimbap

About the dish

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.

Key ingredient

Rice (ssal) — the staple source of carbohydrate that fuels the brain and muscles; quickly digested and gentle on the stomach; supplies protein and B vitamins for a balanced staple. Harvested in autumn; mainly from Icheon and Yeoju.

Ingredients

Rice 840g (4 bowls), snow crab 2, cucumber 150g (1), zucchini 120g (⅓), carrot 120g (~1), bellflower root 80g (4), egg 50g (1), gim 2g (1 sheet), salt 1 tbsp, oil 1 tsp, sesame oil ½ tbsp, minced garlic 1 tbsp, sesame-salt 1 tbsp, a little sugar

Simple recipe

1. Clean the snow crab, steam shell-down for about 10 minutes.
2. Peel and julienne the zucchini and cucumber (5cm), salt, drain, and stir-fry.
3. Julienne the carrot, blanch in salted water, season with salt and sesame oil, and stir-fry.
4. Tear the bellflower root, rub with salt to remove bitterness, blanch, season with garlic, sesame-salt, sesame oil and sugar, and stir-fry.
5. Fry yellow-and-white egg garnish and julienne (5cm).
6. Lightly toast the gim and crumble.
7. Remove the crab shell, scoop out the innards, and pick the leg meat.
8. Bowl the rice, arrange the namul and crab meat by color, and top with gim and egg garnish.

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A Glass · Traditional pairing