The combination of salted Myeong Ran, or cod roe, and wild sesame rice
topped with the crunch of fried quinoa build the perfect balance between the salty and savory
profiles. Make sure to mix well before eating!
“Responsibility and accountability is what helped me stay in the kitchen all this time.”
Myeong Ran Bibimbap / 명란 비빔밥
250 g Base Rice
2 g Gim Powder
3 tsp Basic Aioli (can substitute with Mayo)
3 g Yangjo Soy Sauce
8 g Yondu (Vegetable Umami)
20 g Washed Kimchi
8-9 Egg Yolks, Sous-Vide
10 g Artisanal Sesame Oil
200 g White Rice
200 g Pearl Barley
430 g Water
1 sheet Dried Seaweed
57 g Egg Yolk
3 g Campaign Vinegar
5 g Lemon Juice
2 g Garlic, minced
350 g Canola Oil
1. Rinse quinoa 2-3 times. Use the rice cooker to cook. After cooking, rinse again 2-3 times and dehydrate
at room temperature for 3 days. Then, fry the quinoa in oil at 380°F - 400°F for around 10 seconds.
This will give it a nice puff, a golden brown color and a nutty flavor.
2. Put 8-9 egg yolks in a zip-bag and cook 30 to 40 minutes at 68°F.
3. To make the Base Rice, rinse the white rice and barley 2-3 times and use the rice cooker to cook.
4. In the meantime, make your Gim Powder and Basic Aioli. For the Gim Powder,
roast the gim on the pan and then grind finely. For the Basic Aioli, combine the egg yolks, vinegar, lemon juice
and garlic in a bowl and mix. While whisking, slowly start to incorporate the canola oil
until aioli becomes thick and shiny. Set aside.
5. In a bowl, add the base rice, soy sauce, yondu, gim powder and the basic aioli and mix well.
Don’t forget to add the washed kimchi! It will reduce the oily flavor
and improve the valance of the dish.
6. To plate, place the rice in a bowl and top with gamtae seaweed and sous-vide egg yolk.
Place slices of the Myeong Ran on top and sprinkle fried quinoa over one side.
Finish with sesame oil. Must be mixed well to enjoy!