Jeonju Royal Bibimbap, Pyeongyang Bibimbap and Yangpoon Bibimbap- The Epic of Bibimbap Part 1

Not many know there is an infinite number of bibimbap variations depending on the region and personal preferences. In our new 5 part series "The Epic of Bibimbap", we will explore the world of bibimbap you've never seen before.

Ingredients

Special rice for jeonju royal bibimbap
Rice 3 Cup (48 tbs) (white short grain)
Beef broth/Beef bone broth 3 Cup (48 tbs)
Soy sauce 2 Tablespoon
Sesame oil 2 Tablespoon
Main ingredients for jeonju royal bibimbap
Fernbrake/braken/Gosari (fern) 1 Ounce , dried
Platycodon root/Doraji 1 Ounce , dried
Chuinamul/Aster scaber 1 Ounce , dried
Spinach 4 Ounce (without roots)
Shitake mushroom 2 Ounce
Soybean sprouts 4 Ounce
Cucumber 1/4
Zucchini 1/2 (Korean grey squash)
Radish 7 Ounce (Korean radish)
Carrot 1/2
Beef flank 5 Ounce (or rump or any other lean part))
Yellow mung bean jelly 2 Ounce (or regular mung bean jelly)
Blanching and seasoning for jeonju royal bibimbap
Coarse sea salt 1 Tablespoon (to clean doraji, platycodon)
Salt 1 Tablespoon
Sugar 2 Tablespoon , divided
Red chili paste 3 Tablespoon
Soy sauce for soup 2 Tablespoon , divided (gukganjang)
Regular soy sauce 1 Tablespoon
Minced garlic 1 2/3 Tablespoon
Sesame oil 4 1/2 Tablespoon
Black pepper 2/3 Teaspoon
Chopped green onion 3 Tablespoon
Sesame seed 1 2/3 Tablespoon
Korean pear 1/4 (Asian/Japanese)
Korean rice wine 1 Teaspoon (Optional)
Pine nut 1/2 Ounce
Malt syrup 1 1/2 Tablespoon (Mul yeot)
Vinegar 2 1/2 Teaspoon
Gochugaru 1 Teaspoon (red chili flakes)
Garnish for jeonju royal bibimbap (optional)
Eggs 8 (4 for cooked egg topping, 4 for raw egg yolk garnish)
Vegetable oil 2 Teaspoon
Salt 1/4 Teaspoon
Jujube 2 , dried (red date)
Pine nuts 1/2 Ounce
Crushed walnuts 2 Tablespoon
Ginkgo nut 12 , cooked
Main ingredients for pyeongyang bibimbap
Water 3 Cup (48 tbs)
Beef flank 4 Ounce (or any stir
Fernbrake/braken/Gosari (fern) 1 Ounce
Platycodon root 1 Ounce (Doraji)
Mung bean sprouts 4 Ounce
Chuinamul 1 Ounce (aster scaber)
Minari/Spinach 4 Ounce , without roots (water dropwort)
Zucchini 100 Gram
Korean radish 7 Ounce
Carrot 80 Gram
Blanching and seasoning for pyeongyang bibimbap
Salt 1 1/2 Teaspoon
Soy sauce for soup 2 Tablespoon
Regular soy sauce 2 1/2 Teaspoon
Sugar 2 Teaspoon
Sesame oil 1/4 Cup (4 tbs)
Black pepper 1/2 Teaspoon
Sesame seeds 1 2/3 Tablespoon
Garnish for pyeongyang bibimbap (optional)
Eggs 2
Vegetable oil 1 Teaspoon
Salt 1 Pinch
Seaweed sheet 1 , roasted, cut into thin strips

Directions

For Jeonju Royal Bibimbap

GETTING READY

1. Soak fernbrake, platycodon root, and chuinamul separately in cold water for at least 3 hours or overnight.

2. Drain the soaked platycodon, sprinkle 1 tablespoon of coarse sea salt all over and rub them for a minute. Wash thoroughly and squeeze out excess water.

3. Wash fernbrake (gosari) and chuinamul twice with cold water and squeeze well.

4. Blanch fernbrake (gosari) and chuinamul separately in boiling water with a pinch of salt for 10-20 minutes, depending on the soaking time. Rinse with cold water and squeeze well.

Prepare Spinach:

5. Wash spinach and blanch in boiling water with a pinch of salt for 1 minute. Rinse under cold water and squeeze with your hands.

Prepare Mushroom:

6. Soak shitake mushroom in sugar water (1 tablespoon sugar+ 2 cups water) for 30 minutes or until soft. Wash thoroughly, squeeze out excess water, julienne and set aside.

For Soybean Sprouts:

7. Remove tail from soybean, rinse and drain well.

8. Blanch soybean in boiling water with a pinch of salt for 5 minutes or until soft. Drain well and set aside.

Prepare Cucumber, Zucchini, Carrot, and Radish:

9. Julienne cucumber, sprinkle a pinch of salt all over, mix well and let sit for a few minutes.

10. Peel wash, and cut zucchini into thin strips. Sprinkle a pinch of salt and set aside for a few minutes.

11. Peel, wash, and julienne carrot into strips, sprinkle a pinch of salt and let sit for a few minutes. Repeat the same with radish.

For Beef:

12.Julienne beef and marinate it with 1 teaspoon regular soy sauce, 1 teaspoon sugar, teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of black pepper, 1 teaspoon of ground Korean pear, 1 teaspoon Korean rice wine (cheogju), and 1 teaspoon of ground pine nuts (optional). Mix well, cover and place in fridge.

MAKING

For Rice:

13. Wash rice twice, place in rice cooker, pour broth and cook until done.

14. In a pan, heat 1 teaspoon sesame oil and saute blanched squeezed fernbrake (gosari) over medium flame with teaspoon of minced garlic for 3 minutes. Add 2 tablespoons of water, 1 tablespoon of soy sauce for soup, 1 teaspoon chopped green onion. Cook for another 5-10 minutes or until softened. Turn off the flame and add a pinch of black pepper and teaspoon of sesame seeds. Set aside.

15. In the same pan sauté Platycodon roots the same way as cooked fernbrake.

16. Saute mushroom on high with teaspoon sesame oil, 1 teaspoon soy sauce, teaspoon sugar, teaspoon minced garlic, 1 teaspoon chopped green onion, a pinch of black pepper, and teaspoon of sesame seeds or 3 minutes or until done.

17. Saute carrot over medium flame with 1 teaspoon sesame oil, teaspoon salt, a pinch of black pepper for 5 minutes or until done.

18. In a pan, saute zucchini over medium flame with 1 teaspoon sesame oil, teaspoon salt, teaspoon minced garlic, 1 teaspoon chopped green onion, and teaspoon sesame seeds for 2-3 minutes.

19. Saute cucumber over medium flame for 1 minute with 1 teaspoon sesame oil, teaspoon salt, teaspoon minced garlic, 1 teaspoon chopped green onion, and teaspoon of sesame seed.

20.Season blanched spinach with teaspoon salt, teaspoon of soy sauce for soup, teaspoon minced garlic, teaspoon sesame oil, 1 teaspoon chopped green onion, 1 pinch black pepper, and teaspoon sesame seeds.

21. Season Chuinamul with teaspoon salt, teaspoon soy sauce for soup, teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon chopped green onion, and teaspoon sesame seeds.

22. Season soybean sprouts with -1/2 teaspoon salt, teaspoon minced garlic, teaspoon sesame oil, 1 teaspoon green onion, and teaspoon sesame seeds. Mix well and set aside.

23. Season radish with -1 teaspoon salt, 1 teaspoon sugar, 2 teaspoon vinegar, teaspoon garlic, 1 teaspoon chopped green onion, teaspoon sesame seeds, and 1 teaspoon of gochugaru (red chili flakes) mix and set aside.

24. Season yellow mung bean jelly with 1 teaspoon of soy sauce, teaspoon of sugar, teaspoon of vinegar, teaspoon of sesame oil, 1/3 teaspoon of minced garlic, and a pinch of sesame seeds.

For Eggs (optional):

25. Separate 4 egg yolks from egg whites into separate bowls. Season each yolks and whites with a pinch of salt, beat and set aside.

26. Place a non-stick pan over low flame and lightly coat it with oil. Spread egg yolk as thin as possible by rotating the pan in circular motion, just as if making crepes. When fully cooked, remove from pan and let cool. Repeat the same for egg whites.

27. Once the eggs cool, cut them into thin strips and set aside.

For Jujube:

28. Wash and pat dry jujube. Remove the seeds and roll it tightly.

29. Season rice with soy sauce and sesame oil. Mix well.

For Bibimbap Sauce:

30. Mix and sauté 3 tablespoons of red chili paste, 1 tablespoon of malt syrup (Mul yeot), 1 tablespoon sesame oil, 1 teaspoon of minced garlic, and 1 teaspoon of sesame seeds over medium flame for 2 minutes, stirring constantly.

FINALIZING

31. Coat stone bowls with vegetable/sesame oil and place a bed of seasoned rice at the bottom. Place the bowls over low flame for 15-20 minutes or until golden crust is formed at the bottom.

32. Add more rice into each bowl, and top it with all the ingredients. Place seasoned raw beef and yellow mung jelly in the middle. Crack an egg yolk in the center. If you want hot then add everything in bowl and heat as you did earlier with rice.

33. Garnish each bowl with 3-4 jujube, 3-4 pine nuts, crushed walnuts, and ginkgo nuts.

SERVING

Serve with bibimbap sauce and enjoy!

For Pyeongyang Bibimbap

GETTING READY

1. Soak fernbrake, platycodon root, and chuinamul separately in cold water for at least 3 hours or overnight.

2. Drain the soaked platycodon, sprinkle 1 tablespoon of coarse sea salt all over and rub them for a minute. Wash thoroughly and squeeze out excess water.

3. Wash fernbrake (gosari) and chuinamul twice with cold water and squeeze well.

4. Blanch fernbrake (gosari) and chuinamul separately in boiling water with a pinch of salt for 10-20 minutes, depending on the soaking time. Rinse with cold water and squeeze well.

Prepare Minari:

5. Wash minari and blanch in boiling water with a pinch of salt for 1 minute. Rinse under cold water and squeeze with your hands.

Prepare Mushroom:

6. Soak shitake mushroom in sugar water (1 tablespoon sugar+ 2 cups water) for 30 minutes or until soft. Wash thoroughly, squeeze out excess water, julienne and set aside.

For Mung Bean Sprouts:

7. Remove tail from soybean, rinse and drain well.

8. Blanch soybean in boiling water with a pinch of salt for 1-2 minutes or until soft. Drain well and set aside.

Prepare Zucchini, Carrot, and Radish:

9. Peel wash, and cut zucchini into thin strips. Sprinkle a pinch of salt and set aside for a few minutes.

10. Peel, wash, and julienne carrot into strips, sprinkle a pinch of salt and let sit for a few minutes. Repeat the same with radish.

For Beef:

11.Julienne beef and marinate it with 1 soy sauce, 1/2 teaspoon sugar, teaspoon minced garlic, 1 teaspoon sesame oil, a pinch of black pepper, 1 teaspoon of chopped green onion, and 1/2 teaspoon sesame seeds. Mix well, cover and place in fridge.

MAKING

12. Wash rice twice, place in rice cooker, pour water and cook until done

13. In a pan, heat 1 teaspoon sesame oil and saute fernbrake (gosari) over medium flame with teaspoon of minced garlic for 3 minutes. Add 2 tablespoons of water, 1 tablespoon of soy sauce for soup, 1 teaspoon chopped green onion. Cook for another 5-10 minutes or until softened. Turn off the flame and add a pinch of black pepper and teaspoon of sesame seeds. Set aside.

14. In the same pan saute Platycodon roots the same way as cooked fernbrake.

15. Saute mushroom on high with teaspoon sesame oil, 1 teaspoon soy sauce, teaspoon sugar, teaspoon minced garlic, 1 teaspoon chopped green onion, a pinch of black pepper, and teaspoon of sesame seeds for 3 minutes or until done.

16. Saute carrot over medium flame with 1 teaspoon sesame oil, 1/3- teaspoon salt, a pinch of black pepper for 5 minutes or until done.

17. In a pan, saute zucchini over medium flame with 1 teaspoon sesame oil, 1/3- teaspoon salt, teaspoon minced garlic, 1 teaspoon chopped green onion, a pinch of black pepper, and teaspoon sesame seeds for 2-3 minutes.

18. Season blanched minari with teaspoon of soy sauce for soup, teaspoon sugar, teaspoon minced garlic, teaspoon sesame oil, and 1 teaspoon chopped green onion. Mix well and set aside.

19. Season Chuinamul with 1/3- teaspoon salt, teaspoon soy sauce for soup, teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon chopped green onion, and teaspoon sesame seeds.

20. Season mung bean sprouts with 1/3-1/4 teaspoon salt, teaspoon soy sauce for soup, teaspoon minced garlic, 1 teaspoon sesame oil, 1 teaspoon chopped green onion, a pinch of black pepper, and teaspoon sesame seeds. Mix well and set aside.

21. Season radish with -1 teaspoon salt, 1 teaspoon sugar, 2 teaspoon vinegar, teaspoon garlic, 1 teaspoon chopped green onion, teaspoon sesame seeds, and 1 teaspoon of gochugaru (red chili flakes) mix and set aside.

For Eggs (optional):

22. Separate 4 egg yolks from egg whites into separate bowls. Season each yolks and whites with a pinch of salt, beat and set aside.

23. Place a non-stick pan over low flame and lightly coat it with oil. Spread egg yolk as thin as possible by rotating the pan in circular motion, just as if making crepes. When fully cooked, remove from pan and let cool. Repeat the same for egg whites.

24. Once the eggs cool, cut them into diamond shapes and set aside.

For Beef:

In a pan, saute marinated beef over high flame for 1-2 minutes or until cooked.

For Bibimbap Sauce:

25. Mix and saute 3 tablespoons of red chili paste, 1 tablespoon of malt syrup (Mul yeot), 1 tablespoon sesame oil, 1 teaspoon of minced garlic, and 1 teaspoon of sesame seeds over medium flame for 2 minutes, stirring constantly.

FINALIZING

26. Coat stone bowls with vegetable/sesame oil and place a bed of seasoned rice at the bottom. Place the bowls over low flame for 15-20 minutes or until golden crust is formed at the bottom.

27. Add more rice into each bowl, and top it with all the ingredients. Place sauteed beef and seaweed strips in the middle.

28. Garnish with diamond shaped egg.

SERVING

29. Serve with bibimbap sauce and enjoy!

TIPS

For Yangpoon Bibimbap:

In a large bowl, mix whatever side dishes you have along with rice and serve.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 799Calories from Fat 354

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 3210 mg133.75%

Total Carbohydrates 83 g27.7%

Dietary Fiber 6 g24%

Sugars 12 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet