Tongyeong Black and White Bibimbap

Name: Tongyeong Black and White Bibimbap
Total time: 2 h
Cuisine: Korean
Ingredients: Salted fusiformis appropriate amount; Salted gracilaria appropriate amount; Bracken appropriate amount; Bellflower root appropriate amount; Sugar 1 tbsp; Salt 1 tbsp; Water dropwort appropriate amount; Joseon pumpkin appropriate amount; Sesame oil appropriate amount; Bean sprouts appropriate amount; Mussels appropriate amount; Clams appropriate amount; Sesame seeds appropriate amount; Fish sauce 1 tbsp; Soup soy sauce appropriate amount; Anchovy fish sauce appropriate amount

A black and white bibimbap recipe featuring Tongyeong-style seaweed and assorted vegetables, seasoned with tang-guk (soup broth) and fish sauce for a savory depth.

KoreanRice & Porridge

⏱️ 120 min total📝 11 steps

🍳 Start Cooking

What You'll Need

Salted fusiformisappropriate amount

Salted gracilariaappropriate amount

Brackenappropriate amount

Bellflower rootappropriate amount

Sugar1 tbsp

Salt1 tbsp

Water dropwortappropriate amount

Joseon pumpkinappropriate amount

Sesame oilappropriate amount

Bean sproutsappropriate amount

Musselsappropriate amount

Clamsappropriate amount

Sesame seedsappropriate amount

Fish sauce1 tbsp

Soup soy sauceappropriate amount

Anchovy fish sauceappropriate amount

Instructions

Wash the salted fusiformis and salted gracilaria once in water, then soak them for 20 minutes.

⏱️ 20m 0s

Rinse the bracken once, submerge it fully in water, boil it, and once it reaches a rolling boil, turn off the heat and let it sit for 1 hour.

⏱️ 60m 0s

Add 1 tablespoon of sugar and 1 tablespoon of salt to the bellflower root, rub it vigorously, and let it sit in water for 30 minutes to remove the bitterness.

⏱️ 30m 0s

When preparing the sabang-namul (ledebouriella), remove the tough stems, wash two or three times, and blanch in boiling water with 1 tablespoon of salt.

⏱️ 5m 0s

For the Joseon pumpkin, remove the seeds from the thick, round parts and julienne them.

Wash the bean sprouts two or three times and blanch in boiling water with 1 tablespoon of salt.

⏱️ 5m 0s

Do not rinse the vegetables in cold water; let them cool in a colander. For spinach, blanch in boiling water until it turns bright green, then remove, cool in cold water, and drain.

When stir-frying the water dropwort, fusiformis, gracilaria, and pumpkin in a pan, add the fusiformis before it boils and cover with a lid to cook, and stir-fry the bellflower root to achieve a balance of softness and texture.

Place the clams in a stir-fry pan and sauté with fish sauce, sesame oil, sesame seeds, and seasoning oil.

Remove the byssus (the thread-like fibers) from the mussels and sauté them in the clam stir-fry pan.

Place the vegetables, seaweed, tang-guk, mussels, and clams on top of the rice, add 1 tablespoon of fish sauce, sesame oil, and sesame seeds, and mix well.