{"id":356,"date":"2026-03-02T12:32:02","date_gmt":"2026-03-02T11:32:02","guid":{"rendered":"https:\/\/studiorecipe.com\/?p=356"},"modified":"2026-03-30T20:59:33","modified_gmt":"2026-03-30T18:59:33","slug":"jai-prepare-un-bibimbap-avec-pierre-sang","status":"publish","type":"post","link":"https:\/\/studiorecipe.com\/en\/jai-prepare-un-bibimbap-avec-pierre-sang\/","title":{"rendered":"I prepared a bibimbap with Pierre-Sang for the \u00abQu'est-ce que tu food\u00bb programme on 20 Minutes TV"},"content":{"rendered":"<p>It's not a Korean recipe, but Pierre-Sang Boyer's is just as tasty. And it's easier: the chef uses only local produce and seasonal vegetables of every colour.<\/p>\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/90wUGUJ9-Jk?si=5YjNK0UvQMBWDOyq\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>For the \u00abQu'est-ce que tu food\u00bb programme that I present as a journalist on 20 Minutes TV, I challenged him to prepare it for me and he accepted. So here I am with my bowl of kimchi under my arm for a lesson in bibimbap, spiced up with crunchy vegetables, egg yolks and marinated meat. After tasting it, I can confirm that Pierre-Sang's signature dish is a real firework of textures and flavours!<\/p>\n<p>The very next day, I tried to make this bibimbap again at home with the ingredients I had on hand: carrots, sliced radishes, leek shoots, button mushrooms, soya shoots, diced courgette, minced meat simmered in a bulgogi sauce and an egg yolk marinated in soya sauce to bind it all together. A fresh treat for this early spring!<\/p>\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/studiorecipe.com\/wp-content\/uploads\/2026\/03\/Bibimbap-sketch.jpg\" alt=\"\" class=\"wp-image-705\" srcset=\"https:\/\/studiorecipe.com\/wp-content\/uploads\/2026\/03\/Bibimbap-sketch.jpg 1024w, https:\/\/studiorecipe.com\/wp-content\/uploads\/2026\/03\/Bibimbap-sketch-980x980.jpg 980w, https:\/\/studiorecipe.com\/wp-content\/uploads\/2026\/03\/Bibimbap-sketch-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>Ce n&rsquo;est pas la recette cor\u00e9enne, mais celle de Pierre-Sang Boyer est tout aussi savoureuse. Et plus facile : le chef ne fait appel qu&rsquo;\u00e0 des produits locaux et des l\u00e9gumes de saison de toutes les couleurs. Pour l&rsquo;\u00e9mission \u00ab Qu&rsquo;est-ce que tu food \u00bb que je pr\u00e9sente en tant que journaliste sur 20 Minutes [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":271,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[10],"tags":[56,52,53,54,57,50,55,51,27,47],"class_list":["post-356","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-emissions-tv","tag-20-minutes-tv","tag-bibimbap","tag-coree","tag-k-food","tag-kimchi","tag-pierre-sang","tag-quest-ce-que-tu-food","tag-recette","tag-stephane-leblanc","tag-top-chef"],"_links":{"self":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/356","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/comments?post=356"}],"version-history":[{"count":13,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/356\/revisions"}],"predecessor-version":[{"id":991,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/posts\/356\/revisions\/991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/media\/271"}],"wp:attachment":[{"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/media?parent=356"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/categories?post=356"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/studiorecipe.com\/en\/wp-json\/wp\/v2\/tags?post=356"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}