Bibimbap (Mixed Rice Bowl)
From “Quick and Easy Korean,” by Cecilia Hae-Jin Lee (Chronicle Books). Find Asian sesame oil and chile paste in the Asian section of the grocery store. Mix and match your own favorite vegetables into this dish — soybean sprouts, zucchini, shredded lettuce, etc. If desired, top each bowl with a fried egg. Serves 5.
Ingredients
FOR SPINACH
2 bunches spinach, trimmed and well rinsed
1 tablespoon Asian sesame oil
1 clove garlic, minced
1/2 teaspoon salt
FOR MUSHROOMS
1 tablespoon vegetable oil
10 shiitake or other mushrooms, trimmed and sliced
1 clove garlic, minced
1/2 teaspoon salt
FOR CARROTS
1 tablespoon vegetable oil
2 medium carrots, grated
1/2 teaspoon salt
FOR SERVING
5 cups hot cooked rice
2 pickling cucumbers, grated
5 teaspoons Asian sesame oil
Chile paste if desired
Directions
Make the spinach: Bring about ¼-inch water to a boil in a large pot. Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach. Combine with the sesame oil, garlic and salt. Set aside.
Make the mushrooms: Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and garlic and saute until the mushrooms are limp and just starting to brown, about 3 minutes. Remove from the heat. Season with salt, toss and set aside.
Make the carrots: Using the same skillet, heat the oil over medium-high heat. Add the carrots and saute until the carrots just turn limp, about 3 minutes. Remove from the heat. Season with salt, toss and set aside.
To serve: Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables and grated cucumbers on top of the rice, dividing them evenly. Spoon 1 teaspoon sesame oil over each serving and pass the chile paste at the table.
