Seonggae Bibimbap

About the dish

Bibimbap, whose name simply means 'mixed rice,' is celebrated as the queen of traditional Korean food. May brims with life, like a young person just spreading wings toward the world, its clear sunlight meeting the endless blue of the sea. If May is the queen of seasons, bibimbap is its dish: over white rice as pure as a woman's white underskirt go colorful ingredients — yak-gochujang, mung-bean jelly, fernbrake, beef, shiitake, zucchini and yellow-and-white egg ribbons — like a rainbow-striped saekdong skirt.

Key ingredient

Sea urchin (seongge) — a restorative from the sea, rich in vitamins and minerals; iron helps support healthy iron levels, while protein and amino acids bring back energy. Best in summer, mainly from Jeju & the East Sea.

Ingredients

Main: rice, sea urchin roe, gim flakes, sesame oil · Seasoning: soy sauce, salt

Simple recipe

1. Clean the sea urchin roe and set aside.
2. Add gim flakes and sesame oil to warm rice.
3. Top generously with the roe.
4. Mix gently.
5. Serve simply to let the sea aroma shine.

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A Glass · Traditional pairing