Photograph of the finished Jeonju bibimbap

Korea · Cơm trộn Jeonju nước dùng bò

Jeonju bibimbap

1 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 1.3 lb
  • Photograph of Beef bones Beef bones 2.2 lb
  • Photograph of Beef Beef 1.3 lb
  • Photograph of Bean sprouts Bean sprouts 1.1 lb
  • Photograph of Cheongpomuk (Mung Bean Jelly) Cheongpomuk (Mung Bean Jelly) 11.3 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.8 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.9 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sesame oil Sesame oil ⅓ cup

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.

Start cooking