Mixed Rice Bowl

Name: Mixed Rice Bowl
Ingredients: 1 pound sliced rib eye (or boolgogi beef); 1 teaspoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 3 garlic cloves, minced; About ½ teaspoon black pepper (optional); 2 bundles of spinach , trimmed and thoroughly washed; 1 tablespoon vegetable oil; 1 garlic clove, minced; ½ teaspoon salt; 10 shiitake mushrooms , sliced; 1 tablespoon vegetable oil; 1 garlic clove, minced; ½ teaspoon salt; Water; 1 pound soybean sprouts (see Notes), washed and trimmed, if desired; 1 tablespoon vegetable oil; 1 garlic clove, minced; ½ teaspoon salt; 1 tablespoon vegetable oil; 1 garlic clove, minced; 2 medium Korean zucchinis , Korean julienned or che cut; ½ teaspoon salt; 2 tablespoons vegetable oil; 1 garlic clove, minced; ½ pound fern bracken (see Notes); 1 teaspoon salt; 1 tablespoon vegetable oil; 2 medium carrots , Korean julienned or che cut; ½ teaspoon salt

Chef

Cecilia Lee

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Cookbook

Eating Korean: From Barbecue to Kimchi, Recipes from My Home

Published by Houghton Mifflin Harcourt

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This image courtesy of Joseph DeLeo

Every cook has a different way of making his or her own bibim bap. This recipe may seem complicated at first glance, but it really isn’t. Most of the ingredients are prepared by stir-frying in a little bit of oil and garlic with a touch of salt for seasoning. I have found it easiest to do all the preparations beforehand (slicing, chopping, etc.) and do the stir-frying in succession in the same skillet, setting each ingredient aside as they are done. The rice should be served hot, but the toppings can be at room temperature.

NotesSoybean sprouts can be found in the produce section of Korean supermarkets. They are white with large yellow bean heads. Do not lift the lid to see if the sprouts are cooked. Don’t worry. They will cook. If you lift the lid before the sprouts are completely done, a fishy smell will fill your kitchen and boy, will you be sorry!

Fern bracken, which can be found prepared in the deli section of Korean supermarkets, looks brown and stringy.

Makes5 servings

Cooking Methodstir-frying

CostSplurge

Total Timeunder 2 hours

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationlactose-free, peanut free, tree nut free

Mealdinner, lunch

Moodadventurous, festive

Taste and Texturecrisp, garlicky, spiced, umami

Ingredients

1 pound sliced rib eye (or boolgogi beef)
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
3 garlic cloves, minced
About ½ teaspoon black pepper (optional)
2 bundles of spinach, trimmed and thoroughly washed
1 tablespoon vegetable oil
1 garlic clove, minced
½ teaspoon salt
10 shiitake mushrooms, sliced
1 tablespoon vegetable oil
1 garlic clove, minced
½ teaspoon salt
Water
1 pound soybean sprouts (see Notes), washed and trimmed, if desired
1 tablespoon vegetable oil
1 garlic clove, minced
½ teaspoon salt
1 tablespoon vegetable oil
1 garlic clove, minced
2 medium Korean zucchinis, Korean julienned or che cut
½ teaspoon salt
2 tablespoons vegetable oil
1 garlic clove, minced
½ pound fern bracken (see Notes)
1 teaspoon salt
1 tablespoon vegetable oil
2 medium carrots, Korean julienned or che cut
½ teaspoon salt
5 cups of short grain rice, cooked
5 eggs, fried sunny side up
5 sprigs crown daisy leaves (soot)
Seasoned Chili Paste (optional) or sesame oil and soy sauce, to taste

Instructions

For the Beef:
Marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 minutes. Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes. Add the black pepper, if you like. Set aside.
For the Spinach:
Blanch the spinach by quickly dunking the leaves in boiling water. Rinse immediately in cold water to stop cooking.
In a skillet, heat the vegetable oil. Add the garlic and stir-fry for about 1 to 2 minutes. Add spinach. Remove from heat, add salt, and toss. Set aside.
For the Mushrooms:
1 If using dried mushrooms, soak them in water for about 1 hour before slicing.
2 In a skillet, heat the vegetable oil. Add the garlic and mushrooms and stir-fry for about 2 to 3 minutes. Add salt and toss. Set aside.
For the Soybean Sprouts:
In a medium-sized pot, bring about ½ cup of water to a boil. Add the soybean sprouts and cover. Only some of the spouts will be covered in water. The steam will cook the rest. Reduce the heat and simmer for about 10 minutes. Remove from heat and set aside.
In a skillet, heat the vegetable oil. Add the garlic and stir-fry for about 1 to 2 minutes. Add sprouts. Remove from heat, add salt, and toss. Set aside.
For the Zucchini:
In a skillet, heat the vegetable oil. Add the garlic and stir-fry for about 1 to 2 minutes. Add Korean zucchinis and stir-fry for another 2 to 3 minutes until the zucchinis are slightly limp. Remove from heat, add salt, and toss. Set aside.
For the Fern Bracken:
In a skillet, heat the vegetable oil. Add the garlic and stir-fry for about 1 to 2 minutes. Add the fern bracken and stir-fry for another 2 to 3 minutes. Remove from heat, add salt, and toss. Set aside.
For the Carrots:
In a skillet, heat the vegetable oil. Add carrots and stir-fry for about 2 to 3 minutes (until carrots soften but do not lose their color). Add salt and toss. Set aside.
ASSEMBLY AND PRESENTATION
Place 1 cup of rice in each of five separate bowls. Arrange the vegetables and meat on top of the rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place a fried egg in each bowl. Garnish each bowl with a sprig of crown daisy. Serve immediately with Seasoned Chili Paste, if you like it spicy, or with sesame oil and soy sauce.