- 3 1/2 ounces gochujang (Korean chili paste) (100 g)
- 1/8 cup soy sauce (3 cl)
- 1 ounce sugar (30 g)
- 1 teaspoon chopped garlic
- 1 tablespoon pear juice
- 1 tablespoon sesame oil
- 2 prunelle potatoes (or other purple potatoes)
- Frying oil
- 4 eggs
- Nasturtium leaves
- Mizuna leaves
- Frying oil
Step 1: Sauce
Whisk all of the ingredients together.
Step 2: Bowl
Put the rice into a saucepan, add 1 1/2 volumes water to 1 volume rice, cover, and cook over medium heat without mixing until the water has evaporated completely.
Peel and halve the onions. Peel the leek and cut into thick slices.
Put the vegetables into a skillet or frying pan over high heat and brown well on one side. When cooked, separate the onion and leek layers.
Peel the asparagus and blanch with the fava (broad) beans in a saucepan with salted water. Shock immediately in an ice bath to stop the cooking and fix the color. Cut the asparagus into thick slices, then peel the fava beans.
Step 3: Potato Chips
Peel the potato, then slice very thinly using a mandoline. Heat the frying oil. When the temperature of the oil reaches 285°F (140°C), add the potato slices. Fry until golden. Drain with a skimmer, and lay on kitchen paper towels to soak up any excess grease.
Step 4: Plating
Put a serving of rice on one side of a shallow bowl, and an egg yolk on the other. The egg yolk must be very fresh as it is to be eaten raw.
Arrange the vegetables over the rice. Add a few nasturtium and mizuna leaves and the potato chips.
Finish by pouring a little bibimbap sauce on an onion slice.
To make bibimbap, I recommend using a mixture of three rice varieties: glutinous rice, white rice, and brown rice. You can also cook the rice in a rice cooker.
All My Chefs suggests