Korean Dallae Bibimbap Recipes – 2 versions

Instructions

Spring Dallae Bibimbap

1.  Take out one handful of dolnamul. Split any long stalks into smaller pieces. Soak them in cold water. Then drain and set aside. 
2.  Crumble the tofu block with your knife. Put in a separate bowl and set aside. 
3. Wash the dallae thoroughly under a running faucet. Then pinch the brown tips off each onion bulb. And take the outer layer off each onion bulb. This will take some time - ask your sibling/partner to help. Give the prepped dallae one more rinse.
4. Then use your knife and gently press down on the white onion bulbs to flatten them. This will help them release their flavors. Then dice the white and green stems into small bite-sized pieces (1-2 cm).
5. Next, mix all of the listed ingredients under 'Dallae Soy Sauce'. Add the diced dallae into the sauce.
6. Take out a frying pan and put it on a medium heat. Pour in some oil. Once it is hot, place the smashed tofu mixture in. Stir it around until most of the liquid has evaporated. Will take around 5 minutes.
7. Then season the tofu with sesame oil, salt and sesame seeds. Turn off the heat. Put into a separate bowl and set aside.
8. Take out a serving bowl. Add cooked rice to the bottom. Then add minced tofu over the top. And add dol-namul over the tofu. Finally, a few spoonfuls of the dallae sauce. 
9. Mix all of it together before eating. (Optional: Top of with a nice sunny-side-up egg)

Dallae Doenjang Bibimbap

1. Dice up the onion into bite-sized pieces. Cut chili pepper into small slices. Cut tofu block into small cubes. Dice Shiitake mushrooms into bite-sized pieces. Save the Shiitake stems for stock broth.
2. Wash the dallae thoroughly under a running faucet. Then pinch the brown tips off each onion bulb. And take the outer layer off each onion bulb. This will take some time - ask your sibling/partner to help. Give the prepped dallae one more rinse. Then use your knife and gently press down on the white onion bulbs to flatten them. This will help them release their flavors.
3. Then cut and separate the white and green parts. Dice both the white and green stems into bite-sized pieces (1-2 cm). Keep the two colors separate from each other.
4. Make Anchovy-Kelp Broth. Or if you are feeling lazy, you can make broth with the remaining Shiitake mushroom stems (see notes).
5. Take out a pot and place it on a medium-high heat. Add some oil to the pot. Once it is hot, throw in the onions. Stir-around until they turn translucent. Then add-in the mushrooms and chili pepper. Stir it around until most of the water in the pot has evaporated. Then add in the doenjang paste. Keep stirring until the paste is thoroughly mixed in with the other ingredients. Make sure not to burn - take off heat if cooking too fast. 
6. Then add in the tofu pieces. Mix into the paste as well. 
7. Finally, pour in 1 cup of the anchovy-kelp broth (or Shiitake mushroom broth). Note: Pour in a little at a time. Mix the stew around. Then add more and repeat until you used 1 cup. 
8. Then let the pot gently boil until it has reduced down by half. It should look like a runny curry paste. Then, add-in the white parts of the dallae. Take-off heat and set aside.
9. Put rice into a bowl. Add in one ladle of the doenjang curry over the rice. Then top-off with the chopped green stalks of dallae. Bon Appetit!