Monday, February 11, 2013


I didn't actually make this, but I've been traveling the last couple of weekends trying to decide where to go to business school, so I'm taking advantage of my lovely sister and posting something she made for Sunday Night Dinner.

Bibimbap is a great Korean dish that basically means mix it up, so you top rice with a bunch of different vegetables and/or meat and then a friend egg and then mix, resulting in an almost fried-rice like dish.  Incidentally, this is a great way to trick your younger brothers into eating vegetables.

There is a lot of flexibility in this, as you can use almost whatever toppings you would like and/or have around.  For this version, starting at the front of the bowl and working around clockwise, Megan made lotus root, sauteed baby bok choy, kimchi, bulgogi-style flank steak, green onions, mung bean sprouts, sauteed carrots with sesame oil, and lap xuong (chinese sausage).  She also crisped up the sushi rice in a pan after cooking it in a rice cooker.  (I also think this is a brilliant idea to get more crispy rice by throwing it in a waffle iron.)  Finally, on top of all of this went a fried egg (with a runny yolk) and some more hot sauce.  She didn't have time for an extra stop at the asian market to pick up gochujang (which is traditional) so we just used sriracha, which is delicious.  For more background and general instructions, you can check out here and here and here.  Thanks Megs!

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