📝 About This Recipe
Hailing from the food capital of South Korea, Jeonju Bibimbap is the most prestigious version of this beloved dish, once served at royal tables. What sets this apart is the use of high-quality beef broth to cook the rice and the inclusion of premium ingredients like raw beef tartare and a distinct yellow mung bean jelly. It is a masterpiece of balance, representing the five cardinal colors of Korean philosophy through a vibrant array of seasoned vegetables and savory proteins.
🥗 Ingredients
The Golden Rice
- 2 cups Short-grain white rice (rinsed until water runs clear)
- 2 cups Beef brisket broth (unsalted, replaces water for cooking rice)
- 1 piece Dried kelp (Dashima) (2x2 inch square)
The Beef (Yukhoe or Bulgogi style)
- 200 grams Beef tenderloin or eye of round (finely julienned)
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 teaspoon Toasted sesame oil
The Vegetable Namul
- 200 grams Soybean sprouts (tails removed for a cleaner look)
- 1 bunch Spinach (blanched and squeezed dry)
- 4-5 pieces Shiitake mushrooms (thinly sliced and sautéed)
- 1/2 piece Zucchini (julienned and lightly salted)
- 1/2 piece Carrot (julienned)
- 100 grams Hwangpo-muk (Yellow mung bean jelly) (sliced into batons; essential for Jeonju style)
- 100 grams Gosari (Fernbrake) (rehydrated and seasoned)
The Bibim Sauce
- 3 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Minced garlic
- 1 tablespoon Sugar
- 1 tablespoon Sesame oil
Garnish
- 4 pieces Egg yolk (raw, placed in the center)
- 1 tablespoon Toasted sesame seeds
- 1 sheet Roasted seaweed (Gim) (shredded)
👨🍳 Instructions
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1
Start by cooking the rice. Combine the washed rice, beef broth, and dried kelp in a rice cooker or heavy-bottomed pot. The broth adds a rich, savory depth and a slight sheen to the grains that water simply cannot match.
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2
While the rice cooks, prepare the beef. Mix the julienned beef with soy sauce, honey, and sesame oil. In authentic Jeonju style, this is often served raw (Yukhoe), but you may quickly sear it in a hot pan for 2 minutes if you prefer cooked meat.
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3
Blanch the soybean sprouts in boiling salted water for 3-4 minutes until tender-crisp. Drain and toss with a pinch of salt and a drop of sesame oil.
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4
Blanch the spinach for 30 seconds, immediately shock in cold water, squeeze out all moisture, and season with salt and minced garlic.
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5
Lightly salt the julienned zucchini and let it sit for 5 minutes. Squeeze out excess water and sauté in a pan with a little oil for 2 minutes until bright green.
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6
Sauté the carrots and shiitake mushrooms separately in the same pan with a pinch of salt. Keeping the vegetables separate ensures their individual colors and flavors remain distinct.
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7
Prepare the fernbrake (gosari) by sautéing it with a teaspoon of soy sauce and garlic until tender.
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8
Whisk together the Gochujang, sugar, minced garlic, and sesame oil in a small bowl to create the signature Bibim sauce.
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9
Once the rice is done, discard the kelp and fluff the rice gently. It should be fragrant and slightly golden from the broth.
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10
To assemble, place a generous scoop of rice in the center of a large, warm brass or ceramic bowl. Flatten the top slightly.
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11
Arrange each vegetable (namul) and the yellow mung bean jelly in small mounds around the perimeter of the rice, alternating colors for a rainbow effect.
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12
Place the beef in the very center. Top the beef with a fresh egg yolk and a dollop of the Bibim sauce.
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13
Finish with a sprinkle of toasted sesame seeds and shredded seaweed. Serve immediately while the rice is steaming hot.
💡 Chef's Tips
For the most authentic experience, use a brass bowl (Bangjja Yugi) which helps maintain the temperature of the rice. If you cannot find hwangpo-muk (yellow jelly), use white mung bean jelly and stain it with a pinch of turmeric. Always stir bibimbap with chopsticks rather than a spoon to keep the rice grains fluffy and prevent the vegetables from becoming mushy. Don't skip the beef broth for the rice; it is the 'secret' ingredient that defines the Jeonju style's luxurious mouthfeel. Adjust the Gochujang sauce to your spice preference—it's easier to add more later than to take it away.
🍽️ Serving Suggestions
Serve with a side of light Kongnamul-guk (soybean sprout soup) to cleanse the palate between bites. Pair with traditional Korean Banchan like Baechu-kimchi (napa cabbage kimchi) or Kkakdugi (radish kimchi). A chilled glass of Barley tea (Boricha) balances the spicy and savory notes perfectly. For a special occasion, serve with a small glass of Makgeolli (Korean rice wine). Offer extra sesame oil at the table for those who enjoy an even nuttier aroma.