Bibimbap Recipe 2 - Jeonju Bibimbap, Royal Court Cuisine Style

전주 비빔밥

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bibimbap

healthy

prep time:

60 min

inactive time:

480 min

cooking time:

120 min

total time:

660 min

Jeonju bibimbap was a royal cuisine and it was known as one of the 3 best dishes in the Joseon dynasty (1392-1910). It is the most elaborate bibimbap you could ever imagine. The classic bibimbap so many Koreans enjoy, and which is also most known in North America, is derived from this bibimbap. There are more than 30 toppings that can be used in Jeonju bibimbap. Ingredient choice varies depending on the season. But, there are 3 ingredients that are key which are soy bean sprouts, hwang-po-muk (yellow mung bean jelly) and yook-whey (Korean style beef tartare). Another unique thing about Jeonju bibimbap is the rice is made with beef bone broth.

Don’t be overwhelmed by the number of toppings though. You can just pick and choose a few of your favorite toppings for your own bibimbap. Another great way to enjoy this recipe is to throw a potluck party. If you are having a gathering of 10 people, each person can bring one type of topping for 10 people. Then everyone can enjoy amazing bibimbap with 10 toppings.

Buy bibimbap ingredients online here.

INGREDIENTS

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Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12

Change to: Metric US

special rice (optional, can use regular white rice)
3 cups	Rice, white short grain 쌀
3 cups	Beef Bone Broth 사골육수
2 tbs	Soy Sauce (regular) 왜간장
2 tbs	Sesame Oil 참기름
main ingredients
5 oz	Beef, flank 양지 (or rump or any other lean part)
2 oz	Shiitake mushroom (dried) 표고버섯 (4-5 mushrooms)
1 oz	Fernbrake or Bracken, Gosari 고사리 (dried)
1 oz	Doraji, Bellflower Root 도라지 (dried)
4 oz	Soybean Sprouts 콩나물
1 oz	Chwinamul (or Chuinamul), Aster Scaber 취나물 (dried)
4 oz	Spinach 시금치 (without roots)
¼	Cucumber 오이 (about 100g, 2" length)
½	Zucchini, Korean (Grey Squash) 애호박 (about 100g, 2" length)
7 oz	Korean Radish 무
4 oz	Carrot (large Korean carrot) 당근 (about ⅓, 2" length)
2 oz	Hwang-po-muk, Yellow Mung Bean Jelly 황포묵 (or regular mung bean jelly)
for blanching and seasoning
3 tbs	Gochujang (Hot Pepper Paste) 고추장 (optional if you don't like spicy food)
1 tbs	Coarse Sea Salt 굵은 소금 (to clean doraji, platycodon)
1 tbs	Salt 소금 (amount may vary depending on the brand)
2 tbs	Soy Sauce for Soup (Gukganjang) 국간장 (optional, use regular soy sauce instead)
1 tbs	Soy Sauce (regular) 왜간장
2 tbs	Sugar 설탕
1⅔ tbs	Garlic (minced) 다진 마늘
4½ tbs	Sesame Oil 참기름
⅔ tsp	Black Pepper 후추
3 tbs	Chopped Green Onion 다진파
1⅔ tbs	Sesame Seeds 깨
⅛	Korean Pear 배 (ground, optional, can use bosc pear)
1 tsp	Cheongju, Korean Rice Wine 청주 (optional, can use white wine)
½ oz	Pine nut 잣 (optional)
1½ tbs	Mul Yeot / Malt (Maltose) Syrup 물엿 (or sugar or honey)
2½ tsp	Vinegar 식초
1 tsp	Gochugaru, Korean Hot Pepper Flakes 고추가루
for garnishes (optional)
8	Egg 계란 (4 for cooked egg topping, 4 for raw egg yolk garnish)
2 tsp	Vegetable Oil 식용유
¼ tsp	Salt 소금
2 head(s)	Jujube or Red Date (Dried) 대추
½ oz	Pine nut 잣
2 tbs	Walnut 호두
12	Ginkgo Nut 은행

tips:

The following is the summary of seasoning ingredients for each topping. You can also find these amounts in the cooking directions below but we thought this chart may help you see everything at once. Please note that these amounts are for the default serving of 4.

The amount of salt may vary depending on the type of salt you use.

	Salt	Guk ganjang	Soy Sauce	Sugar	Garlic	Sesame Oil	Black Pepper	Green Onion	Sesame Seeds	Other
150g Beef			1½ tsp	1 tsp	½ tsp	1 tsp	pinch			1 tsp ground pear, 1 tsp cheongju, 1 tsp ground pine nuts
50g Shiitake Mushroom			1 tsp	½ tsp	½ tsp	½ tsp	pinch	1 tsp	½ tsp
35 g Gosari		1 tbs			½ tsp	1 tsp	pinch	1 tsp	½ tsp
35 g Doraji		1 tbs			½ tsp	1 tsp	pinch	1 tsp	½ tsp
100g Soybean Sprout	¼-½ tsp				½ tsp	1 tsp	pinch	1 tsp	½ tsp
30g Chuinamul	⅛-¼ tsp	1/4 tsp			½ tsp	1 tsp		1 tsp	½ tsp
100g Spinach	⅛-¼ tsp	1/4 tsp			½ tsp	½ tsp	pinch	1 tsp	½ tsp
100g Cucumber	⅛-¼ tsp				¼ tsp	1 tsp		1 tsp	½ tsp
100g Zucchini	⅛-¼ tsp				¼ tsp	1 tsp		1 tsp	½ tsp
200g Korean Radish	¾-1 tsp			1 tsp	½ tsp			1 tsp	½ tsp	1 tsp gochugaru, 2 tsp vinegar
80g Carrot	⅛-¼ tsp					1 tsp
50g Mung Bean Jelly			1 tsp	½ tsp	⅛ tsp	½ tsp			½ tsp	½ tsp vinegar
3 tbs Gochujang					1 tsp	1½ tbs			1 tsp	1½ tbs mulyeot or honey

Don’t be overwhelmed! You can choose a few toppings you like.
Even for traditional jeonju bibimbap, ingredients vary depending on the season. You can substitute in and out with a variety of toppings. Check our our classic bibimbap recipe for a simpler version.

If you want to stay true to the traditional jeonju bibimbap, make sure to include soy bean sprouts, whang-po-muk (yellow mung bean jelly), yookwhey (seasoned raw beef) and rice cooked in beef broth along with other vegetables and greens of your choice.

When choosing toppings, consider balance in taste, texture and color.
Taste: For pleasant bitterness add toppings like doraji (platycodon root) namul, bom namul, chui namul and san namul.
For sweetness, add carrots or zucchini.
Texture: If you like a bit of a mushy texture you can add zucchini and mushrooms, whereas things like platycodon are more crunchy.
Color: You want to use a variety of colors to create a beautiful and contrasting array. (For example, if you have spinach perhaps you don't need to use two other greens. You want different colors like red, white, brown, etc.) When you arrange the ingredients, try to put contrasting colors next to each other, and similar colors as far apart as possible.

Traditionally Korean believed that bibimbap should include the 5 colors: red, blue (or green), brown, white and yellow, which symbolize the harmony of the 5 elements: fire, water, tree, metal and earth. They believed that this creates a balanced meal which is good for health.

You can buy Korean dried vegetables online here.

Frequently Asked Questions

Can I blanch everything at once?
There are three reasons why we blanching things separately. First, it allows you to create a killer presentation. If you mix everything up, it won't look as pretty. Secondly, ingredients get cooked at different speeds. So, you may end up with some things undercooked or others overcooked. Thirdly, when you cook things together, the flavors can be infused to create a different flavor than the intended one. However, I am not going to discourage you from experimenting and adapting the recipe to your liking. After all, cooking is a creative process!

Not all the toppings are hot after following this recipe. Is that normal?
Traditionally, the veggies (na-mul) on bibimbap are not supposed to be hot. Na-muls are room temperature side dishes that you can also use in bibimbap. If you prefer everything to be hot, add all the topping when you pre-heat the bowl and rice and leave the whole thing on the stove on low heat for awhile, with a cover or a lid. One of our viewers suggested putting the whole thing in the oven for awhile.

Do I have to use a stone bowl for bibimbap?
No, bibimbap can be served in a regular bowl. But, it's definitely a step up in terms of taste and presentation.

What is a stone bowl and where can I buy one?
“Stone Bowl” is the common North American name for the sizzling bibimbap bowl, directly translated from “Dol Sot” bibimbap. Natural stone bowls are mostly used in restaurants for the unique look, but many Koreans use ceramic stoneware at home for its ease of use and sanitary benefit. In terms of function, it performs just like natural stone. One primary example is its sizzling effect. Buy stone bowls here

Why are stone bowls so big and how many people can I serve with one stone bowl?
Stone bowls are traditionally for individual servings (meaning one bowl is for one person), though they are big. But, that doesn't mean you have to fill up the bowl to the top if you are not a big eater. Big bowls are used because it's easy to mix things up without making a mess. But then again, I could see the fully filled dolsot feeding 2-3 small eaters if people want to use it as a communal bowl.

Why can't I get the crust at the bottom?
There could be two reasons for this. ONE, you may be using the wrong type of rice. For all Korean cooking, use short grain rice. (It's also called sticky rice. Koreans and Japanese eat this type of rice). Other types of rice may not be sticky enough. Also, your rice can be cooked too dry. TWO, you may just need to leave your bowl on the stove for a longer time. It takes awhile to pre-heat the dolsot, so you probably want to leave the rice in the bowl for 10-20 min after pre-heating it. You can try to put it on medium after pre-heating, but you will have to check it frequently to prevent burning.

More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Make beef bone broth (OPTIONAL) Make beef bone broth the day before. See how to make beef bone broth here. Beef bone broth will be used to make rice.		1 Make beef bone broth
2. Make hwang-po-muk (OPTIONAL) Make hwang-po-muk (yellow mung bean jelly) the day before. See how to make hwang-po-muk here. You can also make or buy cheong-po-muk (regular mung bean jelly) in a Korean market.		2 Make hwang-po-muk
3. Pre-soak vegetables Soak 35g of dried gosari (fernbrake), 35g of dried doraji (platycodon), 30g of dried chuinamul in cold water separately for at least 3 hours. Overnight is ideal.		3 Soak in water 180 min 35g gosari (fernbrake), 35g doraji (platycodon), 30g chuinamul (aster scaber)
4. Cook rice Wash 3 cups of white short grain rice twice and drain completely. Add 3 cups of beef bone soup and cook in a rice cooker. See how to cook rice in pot here. This will yield about 6 cups of cooked rice (1½ cups of cooked rice for each serving.)		4 Wash 3 cups rice Drain Add 3 cups beef bone broth Cook
5. Wash doraji Drain pre-soaked doraji (platycodon). Sprinkle 1 tablespoon of coarse sea salt all over doraji and rub them for a min. Wash thoroughly and squeeze water out by hand.		5 Sprinkle doraji with 1 tbs coarse salt Rub 1 min Wash thoroughly Squeeze water out
6. Wash gosari & chuinamul Wash pre-soaked gosari and chuinamul twice in cold water. Squeeze water out by hand.		6 Wash twice gosari chuinamul Squeeze water out
7. Blanch gosari and chuinamul Blanch gosari (fernbrake) and chuinamul (aster scaber) separately in boiling water with a pinch of salt (gosari: until soft, 10-20 min depending on how long you soaked, chuinamul: 10-20 min depending on how long you soaked). Rinse in cold water and squeeze all the water out with your hands. Blanching time may vary depending on how soaked your vegetables are. As a rule of thumb, blanch until they just become soft. Don’t over cook.		7 Blanch in boiling water with ⅛ teaspoon salt. gosari 10 min chuinamul: 10 min Rinse in cold water Squeeze water out
8. Blanch spinach Wash 100g of spinach thoroughly and drain. Blanch spinach in boiling water with a pinch of salt for about 1 min. Rinse in cold water and squeeze all the water out with your hands.		8 Wash & drain 100g spinach Blanch in boiling water with ⅛ teaspoon salt. 1 min Rinse in cold water Squeeze water out
9. Soak and wash mushrooms Soak dried 4-5 shiitake mushrooms in sugar water (1 tablespoon sugar + 2 cups water) for 30 min or until they become soft. Then, wash throughly and squeeze all the water out. If you have fresh Shiitake mushrooms, just wash them in cold water.		9 Soak in cold water 4-5 shiitake mushrooms 30 min Wash Squeeze water out
10. Julienne mushrooms Julienne shiitake mushrooms		10 Julienne shiitake mushrooms
11. Prepare soybean sprouts Remove tails from 100g of soybean sprouts. Remove any rotten (brown) heads. Rinse thoroughly in water and drain.		11 Remove tail Rinse thoroughly Drain
12. Blanch soybean sprouts Blanch soy bean sprouts in boiling water with a pinch of salt for about 5 min or until soft. Ensure the lid is closed. Otherwise, it could have unpleasant smell later. Drain water out in a strainer (don’t squeeze).		12 Blanch soybean sprouts in boiling water ⅛ tsp salt 5 min Drain in strainer
13. Prepare cucumber Wash and peel ¼ english cucumber (about 2” length), leaving some skin for color. Then, cut out the flesh into thin sheets by cutting and rotating the cucumber at the same time. Don’t use the middle part containing seeds. *Use regular julienne method if you are not comfortable with your knife skills.		13 Wash & peel ¼ english cucumber (about 2” length) leaving some skin Cut into thin sheets
14. Julienne cucumber Julienne cucumber by cutting the long sheet into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		14 Julienne cucumber Sprinkle a pinch of salt Let it sit
15. Julienne zucchini Peel and wash ½ Korean zucchini (2” length). Julienne it into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		15 Peel & wash ½ zucchini Julienne Sprinkle a pinch of salt Let it sit
16. Julienne carrot Peel and wash ½ carrot (2” length). Julienne it into thin strips. Sprinkle a pinch of salt all over and let it sit for a few minutes.		16 Peel & wash ½ carrot Julienne Sprinkle a pinch of salt Let it sit
17. Julienne radish Peel, wash and julienne 200g of Korean radish (about 2” length). Sprinkle with a pinch of salt and let it sit for a few minutes.		17 Peel, wash 200g Korean radish Julienne Sprinkle a pinch of salt Let it sit
18. Prepare garlic and green onions Peel and mince 6 cloves of garlic and finely chop 3 green onions.		18 Mince 6 cloves garlic Chop 3 green onions
19. Prepare beef Julienne 150g of beef. You can use rump, strip loin or any other lean cut. Use fresh high quality beef. It’s easier to cut finely if the meat is slightly frozen.		19 Julienne 150g beef
20. Marinate beef Marinate beef with 1½ teaspoon of soy sauce, 1 teaspoon of sugar, ½ teaspoon of minced garlic, 1 teaspoon of sesame oil, a pinch of black pepper and 1 teaspoon of ground Korean pear (or bosc bear), 1 teaspoon of cheongju (Korean rice wine) and 1 teaspoon of ground pine nuts (optional). Cover and store in the fridge.		20 Marinate with 1½ tsp regular soy sauce 1 tsp sugar ½ tsp minced garlic 1 tsp sesame oil a pinch black pepper 1 tsp ground korean pear 1 tsp cheogju (korean rice wine) 1 tsp ground pine nuts Regrigerate
21. Sauté gosari Coat a pan with 1 teaspoon of sesame oil. Sauté gosari (fernbrake) with ½ teaspoon of minced garlic, for 3 min on medium heat. Add 2 tablespoons of water, 1 tablespoon of gukganjang (soy sauce for soup), 1 teaspoon chopped green onions and saute for another 5-10 min until softened. If it starts to stick to the bottom, you can add a bit more water. Turn off the heat. Add a pinch of black pepper and ½ teaspoon of sesame seeds. *Cooking time may differ depending on how the gosari was dried and how long the gosari was soaked in water.		21 Sauté gosari Med Heat 3 min 1 tsp sesame oil ½ tsp minced garlic Add 2 tbs water 1 tbs soy sauce for soup 1 tsp chopped green onions Sauté Med Heat 7 min Off heat and add a pinch black pepper ½ tsp sesame seeds
22. Sauté doraji Sauté doraji (platycodon roots) exactly same way as gosari.		22 Sauté doraji Med Heat 3 min 1 tsp sesame oil ½ tsp minced garlic Add 2 tbs water 1 tbs soy sauce for soup 1 tsp chopped green onions Sauté Med Heat 7 min Off heat and add a pinch black pepper ½ tsp sesame seeds
23. Sauté shiitake mushrooms Sauté julienned shiitake mushrooms with ½ teaspoon of sesame oil, with 1 teaspoon of soy sauce, ½ teaspoon of sugar, ½ teaspoon of minced garlic, 1 teaspoon of chopped green onions, a pinch of black pepper and ½ teaspoon of sesame seeds on high heat for 3 min or until cooked.		23 Sauté mushrooms High Heat 3 min ½ tsp sesame oil 1 tsp soy sauce ½ tsp sugar ½ tsp minced garlic 1 tsp chopped green onions a pinch black pepper ½ tsp sesame seeds
24. Sauté carrots Sauté carrots with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt and a pinch of black pepper on medium heat for 5 min or until cooked.		24 Sauté carrots Med Heat 5 min 1 tsp sesame oil ⅛-¼ tsp salt a pinch black pepper
25. Sauté zucchini Sauté zucchini with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt, ¼ teaspoon of minced garlic, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seeds on medium heat for 2-3 min or until cooked.		25 Sauté zucchini Med Heat 2 min 1 tsp sesame oil ⅛-¼ tsp salt ¼ tsp minced garlic 1 tsp chopped green onions ½ tsp sesame seeds
26. Sauté cucumber Sauté cucumber on medium heat for 1 min with 1 teaspoon of sesame oil, ⅛-¼ teaspoon of salt, ¼ teaspoon of minced garlic, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seed.		26 Sauté cucumber Med Heat 3 min 1 tsp sesame oil ⅛-¼ tsp salt ¼ tsp minced garlic 1 tsp chopped green onions ½ tsp sesame seeds
27. Season spinach Season blanched spinach with the following and mix well with your hand: ⅛-¼ teaspoon of salt, ¼ teaspoon of gukganjang (soy sauce for soup), ½ teaspoon of minced garlic, ½ teaspoon of sesame oil, 1 teaspoon of chopped green onions, a pinch of black pepper and ½ teaspoon of sesame seeds.		27 Season spinach ⅛-¼ tsp salt ¼ tsp gukganjang (soy sauce for soup) ½ tsp minced garlic ½ tsp sesame oil 1 tsp chopped green onions a pinch black pepper ½ tsp sesame seeds
28. Season chuinamul Season chuinamul (aster scaber) with the following and mix well with your hand: ⅛-¼ teaspoon of salt, ¼ teaspoon of gukganjang (soy sauce for soup), ½ teaspoon of minced garlic, 1 teaspoon of sesame oil, 1 teaspoon of chopped green onions and ½ teaspoon of sesame seeds.		28 Season chuinamul ⅛-¼ tsp salt ¼ tsp gukganjang (soy sauce for soup) ½ tsp minced garlic 1 tsp sesame oil 1 tsp chopped green onions ½ tsp sesame seeds
29. Season soybean sprouts Season soybean sprouts with the following and mix well with your hand: ¼-½ teaspoon of salt, ½ teaspoon of minced garlic, ½ teaspoon of sesame oil, 1 teaspoon of green onions and ½ teaspoon of sesame seeds.		29 Season soybean sprouts ¼-½ tsp salt ½ tsp minced garlic ½ tsp sesame oil 1 tsp chopped green onions ½ tsp sesame seeds
30. Season radish Season Korean radish with ¾-1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoon of vinegar, ½ teaspoon of garlic, 1 teaspoon of chopped green onions, ½ teaspoon of sesame seeds and 1 teaspoon of gochugaru (red chili flakes).		30 Season radish ¾-1 tsp salt 1 tsp sugar 2 tsp vinegar ½ tsp garlic 1 tsp chopped green onions ½ tsp sesame seeds 1 tsp gochugaru (red chili flakes).
31. Season hwang-po-muk Season 50g of hwang-po-muk (yellow mung bean jelly) with 1 teaspoon of soy sauce, ½ teaspoon of sugar, ½ teaspoon of vinegar, ½ teaspoon of sesame oil, ⅛ teaspoon of minced garlic and a pinch of sesame seeds.		31 Season 50g hwang-po-muk 1 tsp soy sauce ½ tsp sugar ½ tsp vinegar ½ tsp sesame oil ⅛ tsp minced garlic a pinch of sesame seeds.
32. Prepare eggs (optional) Separate 4 egg yolks from egg whites into separate bowls. Season each of the yolks and whites with a pinch of salt and beat it.		32 Separate egg yolk egg white Season a pinch of salt Beat
33. Cook eggs (optional) While the broth is boiling, preheat a non-stick pan on low heat for a minute. Lightly coat a non-stick pan with vegetable oil and spread the egg yolks as thin as possible by rotating the pan in circular motion, just as if making crepes. When it’s fully cooked, remove it from the pan and let it cool on the side. Repeat the same for egg whites. For more vibrant colors, cook on low heat.		33 Preheat Low Heat 1 min Coat pan with oil Spread egg yolks thin Cook Low Heat until cooked Cool down Repeat for egg whites
34. Cut eggs (optional) Once the cooked eggs are cooled down, cut them into very thin strips. If the eggs are not fully cooled down, they won’t cut cleanly.		34 Cut into think strips
35. Prepare jujube Wash 2 jujubes (dried Korean dates) thoroughly and remove water with paper towel. Remove the seeds from jujubes by peeling the flesh while turning Keep the seeds.		35 Wash & Remove water Peel flesh while turning Remove seeds keep seeds
36. Roll jujubes Roll the flesh of jujubes tightly.		36 Roll jujubes
37. Cut jujubes Thinly slice the rolled jujube flesh across so that the swirl is shown.		37 Slice jujube thinly
38. Prepare nuts Crush walnuts into small pieces to yield about 2 tablespoons. Set aside a few pine nuts and cooked 12 ginkgo nuts for a garnish.		38 Crush walnuts Set aside pine nuts 12 cooked ginkgo nuts
39. Season rice (OPTIONAL) Season 6 cups of cooked rice (cooked in beef bone broth) with 2 tablespoons of soy sauce and 2 tablespoons of sesame oil. Cooking rice in beef bone broth and seasoning is unique to Jeonju bibimbap. Regular white rice is used for most other types of bibimbap. You can skip this step if you like.		39 Season cooked rice 2 tbs soy sauce 2 tbs sesame oil
40. Make bibimbap sauce (optional) Mix and sauté 3 tablespoons of red chili paste, 1½ tablespoon of Mul Yeot (see tips for substitution), 1½ tablespoons sesame oil, 1 teaspoon of minced garlic and 1 teaspoon of sesame seeds on medium heat for about 2 minutes. Stir constantly so it doesn’t stick to the pan. You can make more if you like your bibimbap spicy.		40 Mix & sauté 3 tbs gochujang (red chili paste) 1½ tbs honey or mulyeot (Korean malt syrup) 1½ tbs sesame oil 1 tsp minced garlic 1 tsp sesame seeds. Med Heat 2 min
41. Heat stone bowls (optional) (OPTIONAL for sizzling dolsot bibimbap) Coat 4 stone bowls with vegetable oil or sesame oil and place a bed of seasoned rice at the bottom of stone bowls and leave them on LOW heat for 15-20 min (or until golden crust is formed at the bottom).		41 Coat stone bowl with oil Place a bed of rice Low Heat 15 min (golden crust)
42. Top with ingredients Add more rice to each bowl. For each bowl, top with all ingredients so that contrasting colors are beside each other. Place yook-whey (seasoned raw beef) and whang-po-muk (yellow mung bean jelly) in the middle. Crack an egg yolk in the centre. If you prefer all ingredients to be hot, add everything when you preheat the stone bowl and rice (in the previous step). You don’t have to completely fill up the bowl. Stone bowls are big so people can mix the content without making a mess. If you are a small eater, use a smaller amount of rice.		42 Add more rice Top with ingredients
43. Garnish For each bowl, garnish with 3-4 jujube (dried date) roses, 3-4 pine nuts, 1 teaspoon of crushed walnuts and 3-4 cooked ginkgo nuts.		43 For each bowi, garnish with 3-4 jujube (dried date) roses 3-4 pine nuts 1 teaspoon of crushed walnuts 3-4 cooked ginkgo nuts.
44. Serve and enjoy Serve with the bibimbap sauce (or plain gochujang) on the side. To enjoy the dish, add the bibimbap sauce to your liking and mix everything well.		44 Serve on the side bibimbap sauce