Meps’ Korean Bibimbap

One caveat: I have no Korean heritage, so this may not be very authentic. However, it’s delicious, and it’s close enough to authentic to keep me from going into withdrawal when I can’t get to a Korean restaurant.

Cook up a big batch of rice — we use brown, but white is more authentic.
Take about 8-12 oz of sirloin and slice into very thin strips. Marinate in a mixture of soy sauce, honey, and sesame oil.
Make a batch of Korean Seasoned Spinach, Korean Bean Sprouts, Spicy Cucumbers in Red Pepper Dressing, and Carmelized Carrots.
Slice a daikon radish paper thin, or grate it.
Stir-fry some julienned red pepper until just wilted.
Slice a big handful of mushrooms and saute in sesame oil with some garlic and green onion. Toss with tamari.
Rehydrate a few tablespoonfuls of dried wakame.
Open a jar of good Kim-Chee.
Stir-fry the marinated beef in sesame oil.

Alternative to plum sauce: Combine a couple of tablespoons of Sriracha hot sauce with some tamari, honey, sesame oil, ketchup, vinegar, and white miso. This has a complex blend of flavors that are hot, salty, sweet, sour, and earthy (umami).

To serve: Put all the little bowls of goodies on the table. Give each person a large bowl of hot, steaming rice. Explain that they should choose their toppings from the dishes provided, arranging them on top of the rice in a circular pattern around the rim of the bowl. Meanwhile, fry one egg per person (sunny-side up). Place one fried egg atop each person’s bowl.

To eat: Drizzle some plum sauce and hot sauce over the top (or use my alternative sauce) and then mix the whole thing together, chopping the egg into bite-sized pieces with your chopsticks or soup spoon.