BibimbabKorean Rice with Eg...
This is Korea’s answer to Japan’s Chirashi-Zushi—lots of good things arranged neatly on top of rice, this time with a fried egg in the center and some spicy, kochu chang-based sauce just beside (or at times under) the egg. I have used the Chinese dish Zucchini Stir-Fried with Garlic as one of the toppings as it is quite similar to a Korean dish. This is really a meal-in-a-bowl and makes a fine lunch or dinner.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Taste and Texturesavory
- 6 cups freshly cooked Plain Japanese Rice
- 6 fried eggs
- Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil , drained
- Korean-Style Cucumber Salad , drained
- Zucchini Stir-fried with Garlic , drained
- 6 crisp, smaller inner leaves Boston (or other) lettuce
- 4 tablespoons kochu chang
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 1 teaspoon lightly crushed, roasted sesame seeds
Divide up the rice among six bowls that are about 8 inches in diameter at the top and about 2½ inches in height, heaping it in the center in the shape of a mound. (Old-fashioned soup plates may be used.)
Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange the Oshitashi, Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil, Korean-Style Cucumber Salad, and the Zucchini Stir-fried with Garlic. Leave a little room for the lettuce leaf “cups.”
Mix the kochu chang, sugar, sesame oil, and sesame seeds and put a dollop in each “cup.” angled, rather like a beak on a parrot’s head.
1981 Madhur Jaffrey