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.