Pyongyang Bibimbap

Pyongyang Bibimbap is a harmonious Korean mixed rice dish, celebrated for its clean and mild flavors that bridge the culinary divides of North and South Korea. This dish showcases an array of seasoned and stir-fried vegetables, thinly sliced beef, and delicate egg strips, artistically arranged over a bed of fluffy rice. Accompany it with a clear beef broth and a side of gochujang for an authentic experience.

Ingredients

🍚 300g rice
🥩 100g beef
🌱 100g mung bean sprouts
☘️ 100g water dropwort (minari)
🌿 100g bracken (gosari)
🥕 100g bellflower root (doraji)
🍄 100g oyster mushrooms
🌊 2 sheets dried seaweed (gim)
🥚 2 eggs
🧂 7g salt
🍶 20g soy sauce
🌶️ 30g gochujang (Korean red chili paste)
🛢️ 40g cooking oil
🥄 6g sesame oil
🍬 10g sugar
🌿 40g green onion (half julienned, half chopped)
🧄 10g garlic (minced)
🌶️ 5g red chili pepper (thinly sliced for garnish)
⚫ 1g black pepper
🌶️ 5g red chili powder (for bellflower root)
⚪ 4g sesame seeds
🍲 300ml beef broth

Instructions

1- Rice Preparation:

Rinse the rice thoroughly.
Cook until fluffy using a rice cooker.

2- Beef Preparation:

Trim and slice the beef thinly, approximately 4cm long.

3- Vegetable Preparation:

Blanch mung bean sprouts and water dropwort separately in lightly salted boiling water for a minute. Drain and set aside.
Cut bracken to match the size of beef strips.
Soak bellflower roots in water to remove bitterness, squeeze, and shred.
Tear oyster mushrooms into strips.
Lightly roast dried seaweed in Tefal frying pan, then crush into small pieces.

4- Egg Strips:

Whisk eggs in a white ceramic bowl.
Heat Tefal frying pan, add cooking oil, and cook a thin egg crepe.
Slice into strips similar in size to beef.

5- Flavorings:

Julienne half the green onion and chop the other half.
Mince the garlic and slice red chili peppers for garnish.

6- Stir Frying:

In Tefal frying pan, stir-fry beef in cooking oil.
Season with soy sauce, salt, garlic, chopped green onion, sesame seeds, sugar, and black pepper until cooked. Remove.
Repeat the process with bracken, oyster mushrooms, and bellflower roots.
Add red chili powder to bellflower roots.

7- Mixing and Arranging:

Mix blanched mung bean sprouts and water dropwort with soy sauce, salt, julienned green onion, minced garlic, sesame seeds, sesame oil, and red chili pepper.
Arrange cooked rice in a traditional brass serving bowl.
Neatly arrange the various prepared ingredients on top, by color, for visual appeal.
Sprinkle crushed seaweed in the center.

8- Plating and Serving:

Serve with beef broth and gochujang on the side.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Equipment: TAMI knife and cutting board, Granite-patterned cooking pot, Metal strainer and whisk, Tefal frying pan, Wooden spatula, White ceramic mixing bowls, Korean brass serving bowl (Yugi)

Cooking Tips: