Bibimbap

Ingredients:

Rice - 2 cups raw jasmine rice, cooked

Bibimbap Sauce (put on top of bibimbap at table)

• 6 Tbs gochujang
• 5 Tbs mirin
• 4 tsp sesame seeds
• 2 tsp sugar
• 2 tsp sesame oil
• 2 tsp thinly sliced scallions or spring onions

Sauce for cooking

• 3 Tbs soy sauce
• 2 Tbs mirin
• 1 Tbs sesame oil
• 2 cloves garlic, grated
• 1 tsp grated ginger
• 1 tsp crushed roasted sesame seeds

• 3 Tbs vegetable oil
• 1 cup bean sprouts
• 1 cup julienne carrots
• 1/2 medium zucchini, thinly sliced on the biased (1 cup sliced) or 1 cup julienned red pepper.
• 1 cup snow peas, trimmed and cut in half
• 6 cups baby spinach leaves
• 4 oz shiitake mushrooms, stemmed and cut into 1/4 in thick slices (2 cups)
• 4 oz ground beef or chopped up sirloin or some other steak
• 1/2 cup kimchi - serve on side or as one of the spokes on the rice. (you can mix and match whatever above vegetables you want of have on hand).
• Number of eggs as servings you are making
• Black sesame seeds

Instructions:

Heat 2 large 12-inch non-stick pans. Drizzle the sesame oil into the pan and gently spread the rice in a loose layer in both pans. Cook until lightly browned and crispy on underside.

For the Bibimbap sauce: mix together the 6 ingredients in a small bowl and set aside to serve with dish.

For cooking sauce: Mix together the 6 ingredients in a small bowl and set aside to cook with.

Drizzle 1/2 teaspoon oil in a non-stick skillet over medium heat, add the bean sprouts and 1 tsp cooking sauce until crisp-tender, about 30 seconds to 1 minute. Cook the remaining toppings in the same manner (carrots, zucchini, red peppers, and snow peas). Mushrooms need 4 tsps oil and 1 tsp sauce and then cook until tender. Beef uses 2 tsps oil and remaining sauce.

Dip serving of rice into bowls. Arrange cooked meat and vegetables in a spoke pattern on the rice. Top each bowl with a fried egg and sprinkle with black sesame seeds. Serve bibimbap sauce on the side.

Makes 4 large servings or 8 smaller ones.