Meongge 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 pineapple (meongge) — the compound behind its distinctive aroma helps relieve fatigue; rich in taurine and minerals to restore vitality, and low in calories for dieters. Best in spring, mainly from Tongyeong & Geoje.

Ingredients

Main: rice, meongge (sea pineapple), gim flakes, cucumber, sesame oil · Seasoning: soy sauce, sesame seeds

Simple recipe

1. Clean the meongge and chop finely.
2. Add gim flakes and sesame oil to warm rice.
3. Top with the meongge.
4. Mix so the aroma spreads through the rice.
5. Serve as a springtime delicacy.

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A Glass · Traditional pairing