Sanchae-bibimbap (Mountain Vegetable Bibimbap)

Ingredients

Equipment Needed

• •Large pot for blanching greens
• •Wide skillet
• •Mixing bowls, at least 5 small bowls for separate namul
• •Rice cooker or heavy pot for rice

Instructions

1. 1

   Prepare the gosari

   If using dried gosari, soak it overnight in plenty of cool water, then drain. Put it in fresh water, bring to a boil, and simmer 20 to 30 minutes, until the stems bend easily but still have chew. Drain and rinse well. Cut into 3-inch lengths. Dried mountain greens carry dust and bitterness, so soaking and rinsing are not manners. They are the difference between deep and muddy.

   Pre-soaked gosari from a Korean market is a safe weeknight shortcut. Still rinse it, taste a piece, and simmer 5 to 10 minutes if it feels tough.
2. 2

   Tame the doraji

   Cut the doraji into 3-inch lengths. Rub with 1 teaspoon coarse salt for 1 minute, then rinse and squeeze dry. This pulls out the harsh bitterness while leaving the clean bitter edge that makes doraji worth eating. Blanch it in boiling water for 1 minute, drain, and keep it in its own bowl.

3. 3

   Cook the greens

   Blanch the chwinamul in boiling water for 1 to 2 minutes, just until tender. If using spinach, 30 seconds is enough. Rinse under cold water, squeeze firmly, and cut into bite-size lengths. Season in its own bowl with 2 teaspoons soup soy sauce, 1 teaspoon sesame oil, and 1/2 teaspoon crushed sesame seeds. Taste one stem. It should be green, nutty, and lightly salty, not slick with oil.

4. 4

   Boil soybean sprouts

   Put the soybean sprouts in a small pot with 1/2 cup water and 1/4 teaspoon fine sea salt. Cover, bring to a boil, and cook 5 minutes without lifting the lid. Drain, then season in a separate bowl with 1 teaspoon sesame oil, 1/2 teaspoon crushed sesame seeds, and another small pinch of salt if needed. Pick lid on or lid off and stay with it. Half-cooked sprouts dislike being surprised.

5. 5

   Season the gosari

   Heat 1 tablespoon neutral oil in a skillet over medium heat. Add the gosari, 1 tablespoon soup soy sauce, 1 teaspoon sesame oil, and 2 tablespoons water. Cook 5 to 6 minutes, stirring, until the gosari darkens and absorbs the seasoning. It should be savory and flexible, with a woodland chew. Move it back to its own bowl and wipe the pan.

6. 6

   Cook doraji and mushrooms

   In the same skillet, heat 1 teaspoon neutral oil. Add the doraji, 2 teaspoons soup soy sauce, and 2 tablespoons water. Saute 3 to 4 minutes, until just tender but still snappy. Remove to its bowl. Add the remaining 2 teaspoons neutral oil to the skillet, then cook the mushrooms with 1 tablespoon regular soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon black pepper for 4 to 5 minutes, until glossy and no longer wet.

7. 7

   Mix the sauce

   Stir together the gochujang, rice syrup or honey, water, rice vinegar, and 1 teaspoon sesame oil. Serve it beside the bowls, not mixed in ahead. Start each person with 1 teaspoon sauce, then add more only if the vegetables still speak clearly. Bibimbap is not a test of how much chili paste a bowl can survive.

8. 8

   Build each bowl

   Divide the warm rice among 4 wide bowls, about 3/4 cup rice each. Arrange the gosari, doraji, greens, soybean sprouts, and mushrooms in separate small piles over the rice so the colors and textures stay visible. Add crushed gim and a fried egg if using. Finish with a few drops of sesame oil and a pinch of sesame seeds. Bring the sauce to the table and mix only when everyone is seated.

Chef Tips

• •Cook the month you're standing in. In spring, use fresh chwinamul, minari, young fern, or other market greens. In winter, dried gosari and dried aster scaber are not second best. They are how mountain food crossed the cold months.
• •Do not season all the vegetables together. Spinach wants little, gosari wants soy and time, doraji wants restraint, mushrooms want a little pan heat. One bowl of seasoning makes them all taste the same.
• •For a temple-style bowl, leave out egg, garlic, scallion, and onion. If you are cooking a home version, a fried egg is common and welcome, but it changes the character from temple road to family table.
• •Use warm rice, not hot rice straight from the cooker. Very hot rice wilts the namul and pushes sesame oil forward. Warm rice gathers the vegetables without tiring them.

Advance Preparation

• •Soak and simmer dried gosari up to 3 days ahead. Keep it refrigerated in a covered container with a little water, then drain before seasoning.
• •All namul can be cooked and seasoned up to 1 day ahead. Keep each one in its own container so the flavors stay clean. Bring them close to room temperature before assembling.
• •The gochujang sauce keeps for 1 week refrigerated. Stir before serving, because sesame oil rises.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)