In an episode of BTS in the Soop, Jin decides to make yeolmu (young radish) bibimbap for breakfast. First, he scoops freshly cooked rice into a stainless steel bowl. Then goes the toppings, piled over the rice: radish kimchi, dried anchovies, pickled onions, tuna straight out of the can. Lastly, a fried egg with a jiggly yolk to finish. He tries to slide it out of the pan to complete the picture-perfect bowl, but the egg lands yolk-first with a sad plop.
We stayed true to Jin’s bibimbap with a runny sunny-side-up, but go fry up a crispy-edged egg if you prefer some texture. The kimchi and anchovies can be bought from a Korean grocery store. The yangpa jangajji, or pickled onions, are simple enough to make at home—we used Future Dish’s recipe.
- sesame oil, for brushing, optional
- 2 cups cooked rice
- ¼ cup myeolchi bokkeum (Korean stir-fried dried anchovies)
- ¼ cup yangpa jangajji (Korean pickled white onions)
- ¼ cup yeolmu kimchi (young radish leaf kimchi)
- 1 can (150g) tuna, preferably Dongwon
- 1 sunny-side-up egg, for serving
- Kim Seok-jin, optional
If using a dolsot, brush the inside with sesame oil using a silicone brush.
Scoop the rice into the dolsot or a serving bowl, pressing down gently. If you want crispy rice out of your dolsot, you want the rice to make contact with the oil-brushed pot.
Top the rice with anchovies, pickled onions, radish leaf kimchi, and tuna, creating four neat quadrants of toppings.
If using a dolsot, place it on top of the stove over medium-low heat. Cook until you hear the rice sizzling, 10–15 minutes.
Place sunny-side-up egg on top of the bowl. Mix everything with chopsticks on a spoon, and eat while hot.