Description
Korean bibimbap featuring fernbrake (gosari) and dried bellflower roots (doraji).
Ingredients
Scale
- 1 ounce dried bellflower roots (doraji), soaked in cold water for 18 to 24 hours
- 1/2 ounce dried fernbrake (gosari), or equivalent fresh/presoaked
- 4 eggs
- Kosher salt
- Vegetable oil
- Toasted sesame oil
- Toasted sesame seeds
- Garlic
- Soy sauce
- Honey (or sugar)
- Korean hot pepper paste (gochujang)
Instructions
- If using presoaked or fresh fernbrake you can use it straight away; if using dried fernbrake (gosari) prepare it first.
- To prepare dried fernbrake in a pressure cooker: wash 1/2 ounce dried gosari and pressure-cook with 5 cups of water for 30 minutes.
- After cooking, drain and rinse the fernbrake in cold water a couple of times, then drain; it should yield about 4 ounces.
- Soak 1 ounce dried bellflower roots (doraji) in cold water for 18 to 24 hours before using.
- Prepare any other vegetables you plan to use and arrange each on a large platter as they are ready to use for an attractive presentation.
- When all vegetables are prepared, cook the eggs to your preference and season with kosher salt; heat vegetable oil as needed for frying.
- Assemble bibimbap in shallow bowls or in a hot stone/earthenware bowl (dolsot) and finish with toasted sesame oil, toasted sesame seeds, and sauce made from garlic, soy sauce and honey (or sugar); serve gochujang on or alongside each bowl to taste.
- Serve immediately and enjoy.
- Prep Time: 18 to 24 hours (soaking) + active prep
- Cook Time: 30 mins (pressure-cook fernbrake)