September 24, 2012

Bibimbap

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Traditionally (I think), Bibimbap was a great way to use up leftovers. Everything was already cooked or prepared and it was all placed neatly over rice and an egg was cracked on top. Add some sesame oil and a hot pepper paste called Gochujang, then everything was mixed up like mad by the happy and hungry diner, and the egg would get cooked that way.

Oh, the egg! That's really what separates this puppy from other leftover dishes around the world. Well that and the red pepper paste. If you're like many, you probably can't easily locate Gochujang, so try sriracha as the next best thing.

This can be a lot of work to make from scratch, but it's a lot of fun. Basically, just use whatever Asian-flavored foods you want, and you'll be golden. If you're weary about the egg, try poaching it. Still yums. Enjoy!


Bibimbap

Yield: 4 servings
Ingredients
  • Cooked rice
  • 1 bunch spinach or greens
  • 2 small zucchinis
  • 5 shiitake mushrooms
  • 1 block tofu, cut and pressed
  • 1 small carrot
  • 4 eggs
  • soy sauce
  • hot pepper paste (Gochujang) or sriracha
  • garlic
  • sesame seeds
  • sesame oil
  • canola oil
Cooking Directions
  1. Prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 tsp of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil, and a pinch of salt. Put it on the platter.
  2. Put your spinach or greens in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 tsp of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.
  3. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, saute them in a pan over high heat. When it's cooked, it will look a little translucent. Put it on the platter.
  4. Slice shiitake mushrooms thinly and saute with 1 tsp of canola oil. Add 2 tsp of soy sauce and 1 or 2 tsp of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
  5. On a heated pan, put some oil and the pressed tofu and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce and sesame oil. Put it on the platter.
  6. Cut a carrot into strips, saute it for 30 seconds and put it on the platter.
  7. Prepare eggs sunny side up.
  8. Put your rice in a big bowl, and attractively display all your vegetables and tofu over rice. Place the sunny side up egg on the center.
  9. Serve it with sesame oil and hot pepper paste or sriracha.
  10. Lastly, mix it up and eat!