05/08/2025
A WILD TAKE: On a bibimbap dish! It's been a while since I've cooked properly after the wild biome project ended. I've been travelling alot and went back to raw milk as my main food staple. I relaxed my diet more than I thought I would, however the majority of sources of things I buy are from good places.
I've wanted to do this mainly because it caused me a little stress since wild biome 2023, sticking strictly to wild game and other things until wild biome 2025. I missed out on enjoying some of life's other tasty treats and my flavour palate shrunk considerably as I refused to explore normal dishes for inspiration.
I think a balance is important and whilst I was in Devon I was foraging where I could, but also buying from local farmshops with traceable sources of produce.
With a second growth of wild greens coming sooner than expected, I felt the urge to use dandelions again and what better way than a wild venison bibimbap! I fried the mince with wild garlic salt, garlic mustard seed powder, a pinch of normal garlic and some mixed herbs. I used birch sap syrup for a delicious dark sweet molasses flavour and fried everything in a generous helping of butter from the same place I buy my raw jersey milk from. Served on a bed of organic rice, it is just what I needed after a week or so of eating very little carbohydrates at all.
A little chilli or hotness might add that little extra Korean hit to this dish.
