Bibimbap

Turns left over veggies into a fresh and tasty dish over rice!

Ingredients:

Freshly made rice

Meat:
Thin sliced beef or chicken
1 T soy sauce
1 T sesame seeds
1 T garlic
dash of sugar

Veggies: Anything you have
I like….
thinly sliced carrots
broccoli
mushrooms
onions
asparagus
ginger
Bean sprouts etc

The sauce: This is per serving…
2 T chili garlic
1 T vinegar
1 T sugar
1 T water
1 T garlic
1 T sesame oil

1-2 eggs per serving.

Start by getting your rice going and preheating your oven to 400. Only bother with the oven if you have a thick ceramic or stone serving vessel. Brown you meat in all the meta seasonings and set aside. Blanch, steam, or briefly sauté your veggies. Traditionally done separately, but this is mostly for presentation purposes. Also good if not everyone wants the same veggies. Set all these things aside. Combine the sauce ingredients and set these aside. If you are going to make the “Dolsot” version with a hot stone or ceramic vessel to eat it out of (highly recommended) you need to preheat ~1T of oil in your vessel in the oven. Maybe 5 minutes. Then add your cooked rice to this vessel and put back in the oven. You want it to start to crisp the edge of the rice. Let this heat up until you are ready to eat. Maybe 15 minutes as you prepare everything else. Just before you are ready to eat fry the eggs over easy. Then build the veggies and meat on your hot bowl of rice, top with the sauce and your egg. Eat immediately. I like to top with some srirache sauce. Enjoy!

Some recipes call for slightly undercooked veggies and other ingredients so that when it is served “dolsot” the ingredients continue to cook in your bowl while you eat it. i particularly like this presentation because your meal is very hot the whole time!