Sunday Night Good Eats: Bibimbap (Korean Rice Bowl)

You can easily adapt this recipe, using any meat and vegetables that you prefer and seasoning them to our own taste. For example, I had some leftover purple cabbage in the frig, so I shredded, stir-fried, and seasoned it along with the other vegetables.

• 4 cups hot cooked rice
• 1-1/4 lb bulgogi
• 1 12 oz. pkg bean sprouts, blanched (1/2-1 tsp salt, 1 tsp sesame oil, 1-2 cloves garlic, minced)
• *1-2 cucumbers (preferably Japanese-style), thinly sliced, blanched or stir-fried (1/2-1 tsp salt, 1 tsp sesame oil, 1-2 cloves garlic, minced) (Yunee's recipe calls for spinach, but you can use zucchini or any green veggie.)
• 2-3 carrots, shredded, julienned, or thinly sliced (1 tsp salt, pinch black pepper)
• Korean red pepper paste (6 Tbsp red pepper paste, 2 Tbsp rice vinegar, 2 Tbsp sugar)
• Note: Be very careful not to overcook the veggies. They should be just slightly cooked and still very crisp.

1. Cook bulgogi in hot frying pan.
2. Mix drained cucumbers with salt, sesame oil, and garlic.
3. Squeeze out water from sprouts; mix sprouts with salt, sesame oil, and garlic.
4. Fry carrots in lightly oiled pan with salt & pepper.
5. Have each diner assemble the desired amount of meat, veggies, rice, and pepper paste in a ramen bowl or other large bowl.

6. Stir it all up.
7. Enjoy.










Cheers,
Barb

*If cucumbers seem an odd choice to you, I implore you to give them a try. They're really quite scrummy. In fact, that's my favorite part of this dish!