Korean Bibimbap

Korean BibimbapThis is truly the food of the gods and does wonders for a hangover, not that I have ever drank in excess and required a hangover remedy. Just saying Bibimbap (pronounced pibimp͈ap̚) is so much fun that I made up reasons to use the world the whole day. This dish is served all over Asia as a breakfast item and can be found on the carts of street vendors. There is something so elegantly delicious found in the dish’s simplicity.

1 tablespoon dark sesame oil
1/2 cup bean sprouts,
1/2 cup spinach
1/2 cup shiitake mushrooms, thinly sliced
2 cups Steamed white rice
2 cups Korean Bulgogi
1 carrot, julienned
4 eggs, cooked over easy
1 tablespoon sesame seeds
1 tablespoon dark sesame oil
Soy sauce (to your taste)
Sriracha or the traditional Gochuchang Sauce (spicy pepper sauce)

Gochuchang Sauce Ingredients
4 tablespoons gochuchang (available at Asian grocery stores)
1 tablespoon sesame oil
1/2 teaspoon soy sauce
 tablespoon sesame seeds
1/2 tablespoon sugar
Gochuchang Sauce Directions
Combine the ingredients together and serve.

Sauté the bean sprouts, spinach and mushrooms separately with a little of the sesame oil and season with salt and pepper.

Add 1/2 cup of rice to each bowl and top with 1/2 cup of Korean Bulgogi, a quarter of the carrot, bean sprouts, spinach and mushrooms. Place each item separately, the beauty of this dish is that the diner gets to mix everything together.

Place an egg on top of each bowl and sprinkle with the sesame seeds and a drizzle of the oil and soy sauce.

Add an egg on top of each bowl. Sprinkle with sesame seeds and drizzle with sesame oil and soy sauce. Each diner can add as much or as little of the sriracha sauce as they want. They should mix everything together before dining.


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