Family-Style Bibimbap

Vegetables: 1 bunch watercress

1 bag (about 10 oz) mung bean sprouts

2 tbsp shoyu

1 tsp sugar

1 tsp oil

Use rubberband to hold watercress stems together. Blanch in boiling water, rinse in cold water and squeeze out excess water. Cut in 1 1/2" lengths. Blanch bean sprouts in boiling water. Drain and rinse in cold water. Drain. Place shoyu, sugar, and oil in a skillet. Add drained vegetables. Cook for 2 minutes. Set aside to cool. When cool, drain liquid well.

Egg: Scramble one egg and fry in a thin layer in a saucepan. Cool and cut chiffonade.

Chicken: Cut teriyaki chicken into slivers. One pound of chicken is ample.

Rice: Cook 4 cups (rice cooker measure) of rice.

Seasoning: 3 tbsp shoyu

1 tbsp sesame oil

chopped taegu (seasoned codfish), optional

chopped kim chee (spicy picked vegetables), optional

To assemble, toss drained vegetables, chicken, rice and seasonings together in a large bowl. If serving family style, top with shredded egg. If making individual bowls, top each bowl with a fried egg. For additional spiciness, add ko cho jun or bibimbap sauce.