Bibimbap and Bellflower Root Salad

Drain the soaked rice using a sieve to get 1 cup of rice, pour an equal amount of water into a pot, and cook the rice.

When the rice boils and is about to overflow, lower the heat slightly and open the lid to adjust the heat so it doesn't overflow.

When the rice becomes quiet, turn the heat to the lowest setting for 5 minutes to steam it once the water has subsided.

Slice the bellflower root into strips, add a little salt and a little water, then rub vigorously to remove the bitterness.

Soak the salt-washed bellflower root in salt water for about 10 minutes to further remove the bitterness.

Prepare a dry towel, paper towel, or napkin to wipe the salt off the kelp so it doesn't get wet, then fry it.

When the water in the rice has subsided and it is steamed, leave the lid on for 10 minutes so it steams well to the center.

Use a pan to lightly blanch the cheongpomuk with a little water.

Put the zucchini in a cotton cloth to remove moisture, as it has been completely pickled.

Blanch the cheongpomuk until it turns from a stiff, milky white color to a soft, transparent color.

Do not rinse the blanched cheongpomuk in water; remove it as is and drain the moisture.

After frying the kelp, shake off the oil and break it into pieces about 5mm in size.

Pour sesame oil into a pan and slowly increase the heat to fry the kelp.

Fry the egg garnish first using a pan, and while it is heating up, remove moisture from the zucchini.

Before stir-frying the bellflower root, squeeze the water out of the bellflower root that was soaked in salt water.

To stir-fry the bellflower root, pour sesame oil into a pan, add a little salt, and stir-fry.

To make seasoned gochujang, stir-fry the meat to add flavor, then add gochujang and stir-fry to finish.

After stir-frying the zucchini, prepare it in a pan.

Season the cheongpomuk with a little sesame oil and salt.

Cut the egg garnish into 5cm lengths, 3mm thick, and 3mm wide.

For the bellflower root salad seasoning, mix with salt, a little water, a little sugar, vinegar, and an equal amount of water.

Place the rice flat and shape it into a semi-spherical form.

Arrange the white bellflower root, light-colored cheongpomuk, meat, zucchini, and other ingredients nicely around the rice.

Place the seasoned gochujang in the center and top with the fried kelp to complete the bibimbap.