At PyeongChang, bibimbap to get gourmet makeover
Nov 11, 2015
At first glance, Edward Kwon's "bibimbap" doesn't appear even remotely Korean. His take on the signature Korean dish, which typically mixes rice with vegetables, herbs and red pepper paste, is topped with a sesame tuile, a French-style baked wafer. Instead of plain rice, fried black rice and buckwheat nestle in a puddle of his special sauce combining "gochujang," the said red pepper paste, and mayonnaise.The dish is among 10 fusion recipes Kwon developed for the 2018 Winter Olympics, which will