作法
- 每樣菜分別處理：菠菜汆燙30秒擠乾；拌1小匙麻油、半小匙醬油、三分之一蒜末與一撮鹽。豆芽（生蒜、麻油、鹽）與每樣蔬菜照樣處理。全州標準是七道菜分別調味，從不一起拌。
- 紅蘿蔔、櫛瓜與香菇分別以1小匙油各炒90秒，加一撮鹽。應剛熟、顏色仍鮮。
- 牛里肌逆紋切細絲。拌1小匙麻油、1小匙醬油、1小匙糖、剩下蒜末與一撮烤芝麻。生食——這是yukhoe風拌飯。（熟版本：熱鍋炒60秒。）
- 做辣椒醬：把辣椒醬與剩餘麻油、剩下烤芝麻、1小匙糖與1大匙水攪打至光滑。
- 組合：熱飯堆入寬黃銅碗。每種菜分區放在中央放射狀——全州擺盤目標是花朵狀。牛肉放一區，蛋黃在中央。
- 把一小碗辣椒醬端到桌邊。每位食客舀醬於頂部，用湯匙用力攪至少一分鐘——比賓巴普（拌飯）字義就是「拌飯」，攪拌就是吃法。拌好後碗應均勻橘紅、質地融合。
Common questions
Can 全州拌飯 be made ahead?
全州拌飯 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 全州拌飯 spicy?
全州拌飯 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 全州拌飯 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 全州拌飯 to make at home?
全州拌飯 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 全州拌飯 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
全州是韓國拌飯之都——全羅北道城市，這道菜在此達到最終形式。全州派以黃銅碗（非石鍋）、生牛肉與七種調味菜放射狀擺盤區別於其他派。海外流行的石鍋版本是不同流派；全州原版是不加熱的黃銅碗。每道組件都能單獨吃；碗也是節制的修練，菜色少或粗會做出較平淡版本。
