Jeonju bibimbap

Method

1. 1 Simmer the beef bones for 50 minutes, then strain to obtain a clear broth.
2. 2 Cooking the rice in beef broth instead of plain water is the distinguishing feature of Jeonju bibimbap.
3. 3 Cook the bean sprouts in the broth for 6 minutes, keeping the lid tightly closed from start to finish.
4. 4 Sauté each type of vegetable and beef separately for 2 minutes, then set aside on a plate.
5. 5 Shredded mung bean jelly is a mandatory ingredient in the Jeonju version and is not included in the regular version.
6. 6 Arrange the rice in a copper bowl, then place the vegetables and meat around it, put the egg yolk in the center, and serve the gochujang separately.

With an appliance

• Pressure cooker 50 min

  Replace step 1: simmer the bones under high pressure for 22 minutes, then release the pressure naturally and use that broth to cook the rice.