Bibimbop (Rice and Vegetable Medley)

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Bibimbop is a popular one-dish lunch of piping hot rice, and assortment of vegetables, often a small bit of meat, and always an egg on top. Koreans like this dish spicy, so they usually add at least 2 teaspoons chile paste per serving after cooking. It's customary to stir everything together before eating, but you can omit that step if you'd like to taste each element independently.

Ingredients

• 2 teaspoons low-sodium soy sauce
• 1/2 teaspoon minced peeled fresh ginger
• 1 garlic clove, minced
• 4 ounces eye of round or top round steak, thinly sliced
• Cooking spray
• 1 cup (2-inch) julienne-cut carrot
• 1 cup (2-inch) julienne-cut English cucumber
• 1/2 teaspoon sesame seeds, toasted
• 1/2 teaspoon rice vinegar
• 1/8 teaspoon kosher salt
• 1/8 teaspoon dark sesame oil
• 1 garlic clove, minced
• 4 large eggs, divided
• 1/4 teaspoon kosher salt
• 3 cup hot cooked short-grain rice
• 1 cup thinly sliced shiitake mushroom caps
• 1 cup Seasoned Spinach
• 4 teaspoons sambal oelek or Thai chile paste

Directions

1. Combine first 4ingredients in a zip-top plastic bag,
2. Seal and marinate in refrigerator 30 minutes.
3. Heat a small nonstick skillet coated with cooking spray over medium-high heat.
4. Add beef mixture; stir-fry 3 minutes or until done.
5. Remove from pan.
6. Cover and keep warm.
7. Cook carrot in boiling water 1 minute or until crisp-tender.
8. Drain.
9. Rinse with cold water; drain and set aside.
10. Combine cucumber and next 5 ingredients; set aside.
11. Heat skillet coated with cooking spray over medium-high heat.
12. Break 1 egg into hot skillet.
13. Cook egg 1 minute; carefully turn over.
14. Sprinkle with dash of salt.
15. Cook 1 minute or until desired degree of doneness.
16. Remove from pan.
17. Cover and keep warm.
18. Repeat procedure with remaining eggs and salt.
19. Spoon 3/4 cup rice into each of 4 bowls.
20. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving.
21. Top each serving with 1 egg and 1 teaspoon sambal oelek.

Yield: 4 servings