Chef Johnny Clark & Chef Beverly Kim at Parachute : Dolsot Bibimbap with Yellowfin Tuna, Kale, and Pomegranates / 옐로 핀 튜나 돌솥 비빔밥

H Mart meets Chef Johnny Clark and Beverly Kim at Parachute in Chicago.

Check out Michelin-star, Seasonal and refreshing Bibimbap recipe!

“Food should be exciting. It should make you feel comforted and you should get

nourishment and health out of it [too]. It should be about love,

an enjoyable experience, and creating a memory.”

Dolsot Bibimbap with Yellowfin Tuna, Kale, and Pomegranates /

옐로 핀 튜나 돌솥 비빔밥

Serves: 4

Ingredients:

Preserved Lemon: 

1 lemon, cut in half and sliced 1/8” thin

⅓ cup Water

1/6 cup Sugar

1/6 cup Salt 

Rice: 

2 cups Korean White Rice or Japanese Sushi Rice

½ cup Sweet Korean Brown Rice or Short Grain Brown Rice, rinsed, soaked in warm water 4 hours

¼ cup Millet

¾ tsp Kosher Salt 

Gochujang Sauce: 

½ cup Gochujang (Korean Hot Pepper Paste)

3 tbsp Fresh Lemon Juice

1 tbsp Mirin

1 tbsp Mixed Toasted Black and White Sesame Seeds

2 tsp Sugar

1 tsp Toasted Sesame Oil

1 tsp Unseasoned Rice Vinegar

1 tsp White Soy Sauce Kosher Salt (optional) 

Toppings and Assembly: 

1 tbsp Vegetable Oil, plus more for grill

1 large Red Onion, quartered through root end

1 tbsp White Balsamic Vinegar

Kosher salt

1 lb Yellow Fin Tuna, trimmed of sinew and diced into 1/2” cubes

1 Pomegranate, seeded

1 large bunch Ornamental Kale, stems removed, washed and torn

4 large Eggs

2 tbsp Toasted Sesame Oil

Directions:

1. Combine sliced lemons, water, sugar, and salt together

thoroughly and let marinate overnight. 

2. Place white rice in a large bowl and cover with cold water,

stirring by hand until water is cloudy; drain in a fine-mesh sieve. Repeat rinsing until

water is clear, about 6–8 times (this removes surface starch from the rice,

so the grains will be fluffy and separated when done).

3. Combine white rice with brown rice, millet, salt, and 3 cups water in a

medium saucepan. Bring to a boil, reduce heat, cover, and

simmer until rice is tender, 20–25 minutes.

4. Increase heat to high and cook until any excess water evaporates, 1 minute.

5. Remove from heat, uncover, and let sit 10 minutes to allow rice

to dry out slightly, then cover until ready to serve. 

6. Whisk gochujang, lemon juice, mirin, sesame seeds, sugar, oil, vinegar,

and soy sauce in a medium bowl to combine. Taste and season with salt if needed.

Gochujang sauce can be made 1 day ahead; cover and chill. 

7. Prepare grill for medium-high heat; oil grill grate. Grill onion, turning occasionally,

until tender, 30–40 minutes. Let cool slightly, then slice into 1” pieces. Toss in a small bowl with

vinegar; season with salt. You can also cook onions in a cast-iron pan

over high, turning occasionally, until charred, 8–10 minutes.

8. Meanwhile, heat 4 dolsot bowls directly on stovetop over high until extremely hot

(water splashed on side should sizzle and dissipate immediately); how long

this takes depends on your bowls and your stovetop.

Heat them as long as you like, they won’t break. Add rice to bowls, dividing evenly,

and toast 5 minutes (you should be able to see a crunchy layer

forming along the side of the bowl). Remove from heat. 

9. While the rice is toasting, heat vegetable oil in a large nonstick skillet over medium.

Cook eggs, sunny side up, until whites are just set, about 3 minutes. Place an egg on top

of rice in the center of each bowl and drizzle some gochujang sauce around yolks. 

10. Toss the kale with 2 tablespoons of preserved lemons. Arrange onion, kale,

tuna, and pomegranates on top of the eggs (you can

add the egg and other toppings while the rice is still toasting).  

11. Drizzle sesame oil around the inside edges of bowls so it drips down into the bottom

(you should hear the rice hiss and crackle). Serve with remaining gochujang sauce!