Bibimbap

Bibimbap (Korean Rice Bowl)

Adapted from Gourmet

2 Cups cooked brown rice

1 Package baby spinach

1 Large carrot, julienned

1 Small zucchini, julienned

1 Cup fresh shitake mushroom caps, sliced thin

4 TSP minced garlic, divided

1 TSP salt

2 TSP sesame oil, divided

1 TSP sesame seeds

2 TBS sliced green onions

2 Eggs

Korean hot chili paste

Some of the fondest memories I have from travelling have to do with the food I ate. My trip to Australia was my first taste of Korean cuisine, and I will never forget that little Korean restaurant I frequented weekly with my friends (though the name of it escapes me). It didn't take long for the owner to memorize our usual orders. I always got the dol sot bibimbap, a vegetable and rice bowl. The dish was served in a hot stone bowl with a raw egg on top, and you mixed everything together to cook the egg and the vegetables. I got really excited when I saw this recipe in Gourmet because it seemed pretty similar. But since we don't have hot stone bowls, this is served with a fried egg on top. I also get to use my new mandolin slicer for the julienned veggies!

Heat up a sauté pan with a tsp of oil or lightly coat with cooking spray. Add a TSP of garlic and the washed spinach. Season with salt and let cook until just wilted. Set aside and toss with a 1/2 TSP of sesame oil. While the pan is still hot, repeat the process with the carrots, zucchini and shitakes. Wipe out the pan and add some more oil or cooking spray. Add the eggs and cook until just about set.

Fill each bowl with rice (I'm using brown rice here, but any kind you like will do). Arrange the vegetables around the rice and sprinkle with green onions and sesame seeds. Top with the egg and some hot chili paste.