Bimbimbap Recipes

Ingredients

• Steamed white rice
• Bulgogi, recipe follows
• 1 carrot, julienned
• Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
• Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
• 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
• 1 egg, cooked over easy
• 1 tablespoon sesame seeds
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• Gochuchang Paste, recipe follows

Directions

*Cook's Note: This can be done in a regular bowl or a hot stone bowl. If it's in a hot stone bowl, the rice becomes crunchy because it's still cooking.

Put cooked rice in large slightly shallow bowl. Place bulgogi (with juices from cooked meat) and veggies on top of rice but place separately so you can see each ingredient beautifully placed on rice. Put egg on top. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce.

When ready to eat, mix all ingredients together with some gochuchang paste, to taste. The bibimpap should be moist and not dry. Add more sesame oil and gochuchang paste, to taste.