Korean Mountain Herb Bibimbap
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Fernbrake, bellflower root and chwi-namul (aster greens) each get their own treatment: the fernbrake turns soft in sesame oil, the bellflower root is salted to draw out bitterness yet stays crisp, and the aster is blanched just until bright green.
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Cooked separately, they still taste and bite differently after mixing, and the gochujang sauce is served alongside to add a little at a time.
Ingredients
Instructions
- 1
Cut 80 g each fernbrake, bellflower root, and aster scaber greens into easy bite-size lengths.
Squeeze out excess moisture well, then salt and knead the bellflower root firmly to draw out bitterness before rinsing.
- 2
Blanch the aster scaber greens in boiling water only until the green color brightens and the stems soften slightly.
Rinse in cold water right away, then squeeze again so the greens stay fragrant, not watery.
- 3
Heat a pan over medium heat and add part of the sesame oil.
Stir-fry the fernbrake for about 3 minutes, moving it often, until it turns glossy, tender, and lightly savory rather than dry.
- 4
In the same pan, cook the bellflower root separately and stop while it still has a clean crunch.
Julienne 60 g carrot and stir-fry it for just 1 minute so the color stays bright.
- 5
Mix 2 tablespoons gochujang with the remaining sesame oil, 1 teaspoon minced garlic, and 1 tablespoon toasted sesame seeds.
Stir until smooth enough to spread through rice without clumping in one spot.
- 6
Divide 420g warm rice among bowls and arrange the greens and carrot by color.
Serve the sauce alongside and add it gradually while mixing the rice and vegetables evenly.
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