4 cups white rice, cooked
4 cups zucchini, sliced thinly
4 cups spinach
2 cups bean sprouts
12 baby bella mushrooms, sliced
2 cups carrots, julienned thinly
4 fried eggs
Sesame oil
1 serving beef bulgogi (see recipe below)
Bibimibap sauce to taste (see recipe below)
Kimchi
Pre-heat the stone bowl upside down in 400 degree oven for 20-30 minutes. Put bowls in the oven when it is cold (sudden temperature changes aren't good for the bowl).
Cook the rice, according to package directions.
Stir-fry each of the vegetables separately. I like to start with those that take longer to cook--mushrooms, carrots, zucchini, spinach, and bean sprouts. Fry eggs so the whites are cooked and the yolks are runny and soft (don't worry . . . they'll finish cooking in the hot bowls).
Remove the hot bowls from the oven and coat inside of bowls with a layer of sesame oil.
Spoon rice into the bowl, spread it up the sides and flatten it against the bowl. Spoon the veggies on the rice along with the bulgogi beef or chicken in a decorative manner. Top it with the egg.
Serve with bibimbap sauce (pour on as much as you'd like) and kimchi. Each person should stir the egg into the rice and mix everything up in their individual bowl. The egg will continue cooking. Eat and enjoy!
Beef Bulgogi
1 pound sirloin steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Place the beef in a shallow bowl or large ziploc bag. Combine other ingredients and pour over beef. Cover and refrigerate for at least 1 hour (or overnight).
Grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Bibimbap Sauce
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
1 teaspoon rice vinegar (or apple cider vinegar)
1 teaspoon minced garlic
Mix all ingredients together in a small bowl. Serve with bibimbap.
Makes 4 servings.