The architectural pinnacle of Korean rice bowls. A precise arrangement of seasoned vegetables (namul) over beef-broth rice, topped with raw beef (yukhoe) and a fried egg, designed to be violently mixed into a singular, unified profile.
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Cook rice in beef broth.
Individually sauté and season each vegetable.
Arrange vegetables in a radial pattern over rice.
Place gochujang and a raw yolk in the center.
Mix aggressively before consuming.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
