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FOIE GRAS BIBIMBAP
at S.K.Y.

PILSEN

This dish has just about everything a bibimbap fan looks for: the superheated stone bowl with rice audibly sizzling inside, the plethora of vegetables, the sidecar of brick-red gochujang sauce. It also has a garnish no one would think to look for in this Korean one-bowl meal: a generous piece of seared foie gras. Resist polishing it off first; instead — trust us on this — cut up this luscious lobe and stir it into the assemblage of rice, mushroom bulgogi, charred vegetables, and crisp ribbons of laver and let it melt. You will too.

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