Bibimbap 2.0

Ingredients for 3 people

• Sushi rice (for example Akita rice)
• Rice vinegar
• Oxtail
• Bone marrow
• Wagyu tataki
• Foie gras
• Gojujang & Josean Gajang
• Caviar
• Truffle
• Marigold eggs (yolk)
• Shiitake mushrooms
• Shiso Purple
• Zallotti Blossom
• Sweet Pepper
• Morar Shoots
• Gangnam Tops
• Zorri Cress
• Sakura Cress
• Ghoa Cress
• Motti Cress
• Hummus leaves
• BlinQ Blossom
• Affilla Cress
• Kyona Mustard Cress
• (If available, gold leaf shavings)

Preparation for Kimchi

• Wasabi stems in Koji
• Mini cucumbers salted and dried
• Kimchi cubes
• Napa cabbage kimchi
• Tai su (fish) sliced with smoked gochujang
• Green padron peppers with peanut sambal and Kaffir Lime Leaves
• Onion sliced on a mandolin with bulgogi sauce
• Blanched bean sprouts with sesame oil doenjang
• Leek/white julienne with white sesame paste
• Yardlong beans with garlic and Ssamjang
• White part of watermelon marinated with Ganjang/Gochgaru

Method

• Cook the Kinmemai rice.
• Prepare the sorts of kimchi and distribute them into small bowls, garnishing with cress.
• Put the cast iron bowl in the oven at 140°C (284°F).
• Place the oxtail and smoked bone marrow at the bottom with Gochujang.
• Confit the oxtail to create a non-spicy rendang.
• Smoke and prepare the bone marrow with Mareun Mycolchi.
• Confit the foie gras with cardamom.
• Marinate the shiitake mushrooms.
• Fill the bowl with rice.
• Arrange the ingredients in groups over the rice.
• Grate the truffle and decorate with gold leaf shavings on the egg yolk.
• Serve.
• Mix the dish together, allowing the flavors to come together, and then portion out. This traditional dish is meant to be shared!

Recipe: Kelvin Lin