It’s known that I’m a fan of all types of Asian food; we’ve posted several Asian recipes which are staples in my kitchen. This is a Korean recipe which I’ve wanted to share with my readers for a quite some time now- for several reasons- First, it’s just really good. Second, its Korean, and most people in Israel (I believe) have never been exposed to Korean food. Third, this dish reminds me of good times.
This dish brings me back to my college days. At 17, I left home for what would become the “best years of my life”. Throughout those years, I lived with the same five roommates, all from different cultural backgrounds, all from which I learned so much, food included. Jenny, the Korean representative, was the first to expose me to the tasty cuisine, and Casey, was the one who really solidified my love for it.
Bibimbop is Korean for “Mix it up”. It’s a rice and vegetable dish, where each vegetable is cooked separately. Topped with a fried egg and hot chili sauce- this is the perfect dish for vegetarians, but will also satisy even the carnivorous soul. You can pretty much use whichever vegetables you choose, or what’s available. It is traditionally topped with toasted sesame seeds and seaweed, but I like the more simple version below.
The vegetables can be cooked ahead of time and refrigerated. Bring them to room temperature before serving. You can find the hot-pepper paste in specialty markets or in Asian markets.
Ingredients for 4 servings:
1½ cups sushi rice
2 cups water
1 package, fresh spinach, thoroughly washed
1 package bean sprouts
2 large carrots, peeled and julienned
2 zucchinis, julienned
10-12 fresh shitake mushrooms (or dried), sliced
1 package shimeje mushrooms (optional)
Vegetable oil (for sautéing)
4 garlic cloves, minced
1 teaspoon fresh ginger, minced
1½ teaspoons salt
1½ teaspoons sesame oil
4 large eggs
Korean (Gochujang) or Thai (Siracha) hot-pepper paste