Blooming Bibimbap: A Vibrant Spring Flower Rice Bowl
Create a visually stunning and flavorful ‘Flower Bibimbap’ using edible spring flowers like forsythia, plum blossom, cherry blossom, canola, and shepherd’s purse.
Flower Bibimbap is as delightful as the popular flower pancakes (Hwajeon)! This recipe brings together a variety of spring flowers for a visually stunning and flavorful experience. Enjoy the beauty and fresh taste of spring on your plate.
**Important Notes for Cooking with Flowers:**
– If you don’t have a home garden, always use edible flowers specifically meant for consumption.
– Never pick wild flowers without permission, even if they seem abundant.
– Be aware that fruit trees like plum and cherry blossoms are often sprayed with pesticides in spring. Always confirm the flowers’ source and safety before use.
– For those with allergies, it’s recommended to remove the stamens and use only the petals of flowers like plum or cherry blossoms.
Ingredients
- 1 serving of cooked rice
- 2 petals of edible canola or shepherd’s purse flowers (washed)
- 5 leaves of Glehnia littoralis (Bangpum namul)
- 1 Tbsp gochujang (Korean chili paste)
- A pinch of toasted sesame seeds
- 1 handful of chopped green onions
- 6 Tbsp soy sauce (jin-ganjang)
- 4 Tbsp soy sauce (jip-ganjang or guk-ganjang)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 2 Tbsp coarse red chili flakes (gochugaru)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Canola flowers and shepherd’s purse flowers are common edible flowers often found in abundance, making them perfect for our culinary creations. Gently rinse the spring flowers 2-3 times under cool running water. Handle them delicately to prevent bruising the petals.
Step 2
After washing, place the flowers in a colander to drain off any excess water. Ensuring the flowers are dry will help maintain the flavor and prevent a watery bibimbap.
Step 3
While the flowers are draining, let’s prepare the flavorful sauce. Finely chop about a handful of green onions. In a bowl, combine 6 Tbsp soy sauce (jin-ganjang), 4 Tbsp of homemade soy sauce (jip-ganjang or substitute with guk-ganjang), 1 Tbsp toasted sesame seeds, 1 Tbsp of aromatic sesame oil, 2 Tbsp of coarse red chili flakes for a vibrant color and mild heat, and 1 Tbsp of minced garlic for a pungent kick. The coarse chili flakes add a wonderful depth of flavor.
Step 4
Prepare your fresh vegetables. We’re using winter greens, canola leaves, Glehnia littoralis leaves, and dandelion leaves as fresh additions. If these aren’t available, crisp lettuce leaves make a great substitute and will still yield a delicious bibimbap. Place the warm rice in a serving bowl. Artfully arrange the prepared fresh greens and vegetables over the rice.
Step 5
Now for the finishing touches! Add 1 Tbsp of gochujang (Korean chili paste) to the center of the bowl. Sprinkle a generous amount of toasted sesame seeds over everything. Finally, garnish with the chopped green onions and top with the beautifully prepared edible flowers for a truly stunning presentation. Your blooming bibimbap is ready to be enjoyed!
