"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Bibimbap Recipe

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This recipe for Bibimbap, by , is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bruce Stafford
Added: Monday, January 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 small spring onions
1 large zucchini
1 cup soy or mung sprouts
2 cups spinach
1 carrot
2 cloves garlic
sesame seeds
3 T. soy sauce (Japanese or Korean style)
Roasted sesame oil
1 t. peanut oil
1 T. Korean pepper paste (Kochujang)
1 t. white vinegar
2 eggs
Rice (brown or white)

Directions:
Directions:
Dice the onions and garlic. Shred the zucchini. Wash and drain the sprouts and spinach.
Heat the peanut oil (not too hot) and add a drop or two of sesame oil. Throw in the onions and garlic, along with some sesame seeds. After a minute or so, add the zucchini cover and let it sizzle and brown a bit. Add spinach and sprouts, mix and cover for another minute or so. Add 2 T. soy sauce and another few drops of sesame oil as well as 1 t. vinegar.
Fill two large bowls with rice and top with the stuff in the frying pan. Grate 1/2 carrot over each bowl. Fry 2 eggs using the leftover oil in the pan and put one atop each bowl.
Top with sauce. Bibimbap is served like this, then mixed vigorously by each person at the table before eating.

To make sauce: Mix 1T. soy sauce with 1T. kochujang, a few sesame seeds and a drop or two of sesame oil.

Serves 2

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is quite a simple version of a Korean favorite. It is traditionally eaten with a spoon. Try it with kimchi and other Korean delicacies.

 

 

 

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