Bibimbap 2.0

Ingredients and method

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


  • 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

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