Bibimbap (Mixed Rice Bowl)

For 5.

This recipe is simple. Chop all vegetables used in the banchan before hand. Stir-fry them in same skillet, setting aside each ingredient as they are done. Rice should be served hot, but toppings can be at room temperature.

Prepare Bulgogi (according to blog posting in September)
Prepare the Banchans (Recipes are found in the blog for September) : Spinach, Mushrooms, Soybean Sprouts, Zucchinis, Fern Bracken, Carrots).
NOTE: You don't have to use all these different banchans. It is also possible to add different stir-fried vegetables

Additional Ingredients:
5 c. short grain rice, cooked
5 eggs, fried sunny side up
Seasoned Chili Paste (See recipe for Yangnyum gochujang in blog for September 2007)
Sesame oil and soy sauce to taste (I personally never put these seasonings in separately)

ASSEMBLY AND PRESENTATION

1. Place 1 c rice in each of 5 separate bowls. Arrange vegetables and meat on top of rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place a fried egg in each bowl. Serve immediately with Seasoned chili Paste (Yangnyum Gochujang.

For those who can't eat spicy foods, season with sesame oil and soy sauce.
For vegetarians, use tofu instead of meat in the bulgogi recipe.


From _Eating Korean_ (C.H. Lee), slightly modified.