Jeonju Yugi-Bowl Bibimbap — cookly.recipes

The rice is cooked in beef-bone broth rather than water, and every namul is seasoned on its own, so the brass bowl arrives with each element still tasting like itself.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Dolsot stone bowls, Heavy lidded rice pot, Cotton squeeze cloth
Allergens: Soy, Wheat, Sesame, Egg
Method: 36 steps · 26 photographed · 9 filmed
Components: 4 made from scratch
Films: 3, 33 min

4 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Sagol yuksu

Film

A pale beef bone stock, cooked long and skimmed, used to cook the rice instead of water.

In Jeonju the rice is cooked in stock; that is where the savour comes from, not from more sauce.

Beef leg bones000 g
Brisket trim000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 8
Time: 5 h
Hands-on: 30 min

Makes 4 L, enough for 20 pots of rice; keeps 3 days at 4 C or 2 months frozen

Day before. Chill it and lift the fat, it must go into the rice cold and clear.

Weights and method unlock on purchase

Yakgochujang

Film

Gochujang cooked down with minced beef, sesame oil and stock into a spoonable sauce.

Raw gochujang tastes flat and sits in a lump; cooking it out sweetens the paste and loosens it.

Gochujang000 g
Minced beef000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 6
Time: 30 min
Hands-on: 20 min

Makes 600 g, about 30 portions; keeps 3 weeks at 4 C in a sealed jar

Any time in the previous three weeks; it is better after the first two days.

Weights and method unlock on purchase

Namul set

Film

Five vegetables cooked and seasoned separately, each squeezed dry in its own bowl.

Cooked together they bleed colour and salt into each other and the bowl reads as one flat taste.

Soybean sprouts (kongnamul)000 g
Spinach000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 14
Time: 1.2 h
Hands-on: 55 min

Makes About 900 g total, 6 portions; keeps 2 days at 4 C, stored separately

Blanch in the morning, season within an hour of service or they go watery.

Weights and method unlock on purchase

Marinated beef

Top round cut into matchsticks and marinated in soy, pear juice, garlic and sesame.

Pear enzyme tenderises in twenty minutes where a shop marinade only salts the surface.

Beef top round000 g
Soy sauce000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 40 min
Hands-on: 15 min

Makes 480 g, 6 portions; cook the same service, marinated beef holds only 1 day at 4 C

Between 30 minutes and 4 hours ahead; longer and the pear turns the texture mealy.

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Short-grain rice000 g
Beef top round000 g
Soybean sprouts (kongnamul)000 g
Spinach000 g
Doraji bellflower root000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 33 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING10:00

Doraji, dried and fresh: soaking out bitterness

TECHNIQUE14:00

Seasoning namul by hand, one vegetable at a time

KIT9:00

Seasoning a dolsot and heating it without cracking

METHOD

STEP BY STEP — 36 STEPS

26 photographed · 9 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 26 of the 36 carry a photo of what it should look like at that moment, and 9 carry a short clip for the parts a still cannot show.

Hardest step: timing five namul at once — step 22 of 36.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 30 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Kim Seo-jin watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
One blanching pot for every vegetable
What to do about it
02
Namul seasoned while still wet
What to do about it
03
A dolsot loaded cold
What to do about it

The chef's hidden note

The rice is not cooked in water, and it is spread out once before it ever meets the hot stone.

Written by Kim Seo-jin. Visible only to people who bought this recipe.

Read it — $14.99

NOTES FROM THE KITCHENS

643 verified cooks · 92% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $14.99 ONCE

643 people cooked it, 92% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.

One payment · Yours for good · No subscription