I made dolsot bibimbap for dinner last night. Under the colorful vegetables, egg yolk, and slightly cooked yukhoe (beef tartare), lies a bowl of white steamed rice.
All you need to do is mix them all together and you’ll be able to taste each ingredient’s unique texture and flavor. What do you call this? I call it “harmony!” Are you interested in learning this recipe? Here you go!
I don’t skip yukhoe whenever I make bibimbap. Cold, raw beef seasoned with soy sauce, honey, sesame oil, and crushed garlic. You can add it to your bibimbap right away or cook it a little bit first, to make it medium rare. Ooh yum! My yukhoe recipe is here!