Bibimbop

I love Korean food!!!

But my favorite restaurant is in West Philly, and it is so far away!!! So… I decided to make Bibimbop!!

Look for the side dishes on the next few posts!

Here is the delicious recipe:

Bibimbop

Serves 4

3 cups of cooked white rice, before you cook it, soak it in water for 30 minutes

2 ounces of dried mushrooms, soaked in hot water

1 cup of green beans, trimmed and cut on the diagonal into bite sized pieces

2 tablespoons of vegetable oil 

1 carrot, peeled and julienned

1 red bell pepper, seeded and julienned

1/2 small zucchini, julienned

1/2 cup of mung bean sprouts, blanched

3 scallions, thinly sliced on the severe diagonal

2 small boy choys, sautéed 

SRIRACHA

2 large pieces of nori, snipped into thin strips

Water chestnuts, for topping, optional

2 eggs, sunny side up

Blanch the green beans in a small pot of boiling salted water, for 4 minutes.

In a skillet, heat 1 tablespoon of oil, and sauté the green beans after they are blanched, until crispy

Remove from the skillet, and place on a plate, and cover.

Seperately until tender, sauté the red bell peppers, zucchini, and carrots until crispy and cooked.

Place each on a plate and cover.

Drain the mushrooms, and cut the stems off, and chop the heads of the mushrooms. 

Oil the bottom of a large stainless steel pot, Scoop the hot rice into it. On top, arrange all of the vegetables on top of the rice. Leave a space in the middle to put the eggs in it. 

Cook until you can hear the rice sizzling.

Stir in the sriracha, and serve with the nori, water chestnuts, and the sriracha.

It was as good as the restaurant!!!!