Bibimbap

Fettucine.

Quinoa.

Tzatziki.

Words that are almost as much fun to say as they are to eat.

As silly as it may sound, the auditory allure of recipe names is a great way to lure me into trying it.  The more interesting the name, the more interested I am in eating it.

I'm not the only one.

You are probably pretty similar to me in this way.  Like, you might have been scrolling through my recipe index and came across the term, "Bibimbap" and thought to yourself, "Self, I gotta click that and see what that is all about."  That's probably followed by "Self, that sure is different looking, but it sounds pretty good.  Let's try that," and finally, "Self, I'm so glad we decided to make bibimbap tonight because it is just as super delicious as we thought it would be."

Your self is a genius.

I'm kind of a newbie when it comes to Korean cuisine, but I'm loving this rice bowl.  I'm also loving this super spicy sauce.  In fact, I'm already looking on to different vegetables that I could throw into a rice bowl with this sauce!












Bibimbap

4 cups rice, cooked and drained

2 cups Beef Bulgogi
1 cup sliced shiitake mushrooms, sauteed
1 cup spinach, sauteed
1 cucumber, julienne sliced
1 large zucchini, julienne sliced
2 carrots, julienne sliced
1/2 cup soy bean sprouts
4 eggs, cooked sunny side up
1/2 cup Gochujang Sauce

Chopped green onions for garnish
Sesame seeds for garnish

Arrange four bowls for serving.

Ladle 1 cup of rice in each bowl.  Over rice, arrange beef, mushrooms, spinach, cucumber, zucchini, carrots and bean sprouts in the bowl as desired.

Spoon a quarter of the Gochujang in the center of the bowl and place 1 egg over the sauce.

Garnish with green onions and sesame seeds.