Bibimbap

(비빔밥,  rice with mixed vegetables in spicy sauce)

serves 6-8

#1 : 1 1/2 lb Korean radish (moowoo)

2 Tbsp Korean chili flakes + 1 Tbsp anchovy sauce + 1 tsp chopped garlic + 1 Tbsp chopped green onion (optional) + 1 tsp sesame seeds

#2 : 1 lb mung bean sprouts (sookju-namool)

2 tsp Korean say sauce + 1/4 tsp salt + 1/2 tsp garlic + 1/4 tsp shrimp powder (optional) + 1/2 tsp sesame oil + 1 tsp sesame seeds

#3 : 1 English cucumber

2 tsp oil + pinch salt + 1/2 tsp sesame seeds

#4 : 2-3 zucchini or 1 if whole piece is used

2 tsp oil + 1/2 tsp shrimp powder or shrimp sauce (optional) + 1 tsp Korean say sauce + 1tsp garlic + 1/2 tsp sesame oil + 1 tsp sesame seeds

#5 : 8-10 dried shitake mushrooms, need to soak in water for 2-3 hours

1 Tbsp oil + 2tsp Korean soy sauce + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp chopped green onion

#6 : 3 oz dried wild fern (gosari), need to soak in water overnight

1 Tbsp Korean soy sauce + 1tsp garlic + 1/2 tsp sesame oil + 1/2 tsp sesame seeds + 1 Tbsp oil + 1 Tbsp chopped green onion

  

Freshly cooked short grain rice (Korean or Japanese) : about 1 cup per serving

6-8 eggs (optional) :  fried, sunny side up

Chili Bibim Sauce : about 1 Tbsp or more per serving

  (recipe: http://beyondkimchee.blogspot.com/2011/01/chili-bibim-sauce-doctor-up.html)

#1 : Peel radish, slice thin and cut them into 1/8" sticks. Place them in a mixing bowl, add 2 tsp salt and 2 tsp sugar. Toss and let it sit for 10 minutes. You will see some liquid extracted. Rinse the radish with water once and drain well. Place them back in the bowl and add its seasoning ingredients. Toss well and set aside.

#2 : Cook the mung bean sprouts in boiling water for 3 minutes, drain and place in a mixing bowl. Add the seasoning ingredients and toss. Set aside.

#3 : Cut the cucumber in half lengthwise and slice each half very thin half moon shape. Place them in a bowl and add 1 tsp salt and let it sit for 10 minutes. Rinse with water once, drain and squeeze out a little. Heat oil in a skillet over medium heat and stir quick, sprinkle salt and sesame seeds, for 1-2 minutes. Remove from heat and set aside.

#4 : Cut zucchini into 2" logs. Using a knife cut off the green part around the zucchini from the side, discard the white part. (If you are not comfortable of doing this cutting, just use 1 whole zucchini) Slice the green part of zucchini into 1/4" sticks. Heat oil, add zucchini and stir fry for 1 minutes. Add the seasonings and fry until it gets soften keeping the green color.

#5 : Soak the mushrooms in water for 2-3 hours. Remove from water and squeeze out excess water. Slice them thin and cook in the oil with its seasoning until soft,  about 3 minutes. Set aside.

#6 : Soak the fern in water overnight. Cook them in a simmering water for 40 minutes until it gets re-hydrated. Drain and rinse. Cut off the woody end part (about 2-3") and discard. Cut the fern 2" slices. Place the fern in a bowl and add Korean say sauce, garlic, sesame oil. Toss with a hand. Heat oil in a skillet, add seasoned fern and stir fry for 2-3 minutes. Add sesame seeds and green onion. Set aside.

To serve, place rice in individual serving bowl or pot. Arrange vegetables contrast in color manner on top of the rice. Place fried eggs on top and dot with sauce. When ready to eat, mix like crazy!

Note: You can prepare each vegetables ahead of time and keep in the fridge. Bring to the room temperature before you serve.