Recipe by Lester_C
This is a Korean dish that I used to eat all the time at this great little corner restaurant when I was in college. It took me a really long time to find a recipe for it, but I finally found one. This recipe is from the Moosewood restaurant which is a vegetarian restaurant, but you can add chicken, beef, or pork if you want. ( I do ) Pork adds a really nice flavor to it. I just slice it in thin strips, and saute with the veggies.
- 3 cups cooked white rice or 3 cups brown rice or 3 cups sticky rice
- 2 ounces mushrooms, thinly sliced
- 1 cup green beans, trimmed and cut into bite size pieces
- 1 tablespoon vegetable oil
- 1 carrot, peeled and julienned
- 1 red bell pepper, seeded and julienned
- 1⁄2 small zucchini, julienned
- 1⁄2 cup mung bean sprouts
- 3 scallions, thinly sliced on the diagonal
- 1 sheet nori, 8 inch toasted and snipped into thin strips
- 1 -2 teaspoon Asian chili sauce
- 2 teaspoons dark sesame oil
- 1 dash salt
- 2 eggs
Directions See How It's Made
- Begin to cook the rice so it's ready by the time you finish sauteing, and blanching the vegetables.
- Meanwhile, blanch the green beans in boiling water for 4 minutes, and drain well.
- In a skillet, warm about a teaspoon of the oil on medium heat and stir fry the green beans for 2 minutes.
- Remove from the skillet, pile on a platter, cover and set aside.
- Stir fry the julienned carrots, peppers, mushrooms and zucchini separately until just tender, adding a teaspoon of oil, if needed.
- Carrots will take about 4 min, peppers 3 min, mushrooms and zucchini 2 to 3 min.
- Place each stir fried vegetable in a separate pile on the platter and keep covered.
- Blanch the mung sprouts in boiling water for 1 minute, and drain in a colander, pressing to eliminate water.
- Oil the bottom and sides of a casserole dish, or stainless-steel pot.
- Scoop the rice into it.
- On top, arrange the mushrooms, green beans, carrots, zucchini, bell peppers, mung sprouts, scallions, and nori in attractive mounds around the perimeter.
- Leave space at the center for the eggs.
- Stir together chili paste and sesame oil, drizzle it on top, and sprinkle with salt.
- Cover tightly.
- Fry eggs sunny side up in the final teaspoon of oil.
- While the eggs cook, place the bibimbop pot on medium heat for about 3 minutes, until the rice sizzles and everything is piping hot.
- (If your casserle dish is not flameproof, try the oven method. Preheat the oven to 500 degrees when you begin to saute the vegetables. Just before serving, put the casserole in the oven for about 5 minutes.) With a spatula, transfer the fried eggs on top of the casserole, in the center, and serve at once.