Bibimbap is one of the most popular dishes in Korean cuisine,
usually made with steamed rice and pre-cooked vegetables.
My Bibimbap contains cooked spinach, cabbage, bean sprouts,
peels of carrot, fresh sliced crimini mushrooms, along with
a sunny side up cooked egg to top the dish off in style.
This recipe as been prepared to serve four hungry people.
1 cup long grain rice
2 cups water
1/8 teaspoon salt
1 tablespoon hot pepper sauce
1 package frozen chopped spinach
1 cup shredded fresh cabbage
1 can bean sprouts, drained and rinsed
1 fresh carrot, peeled and peeled
1 pint fresh sliced mushrooms
4 large eggs, cooked sunny side up
In a sauce pan cook rice in salted
simmering water for about 20 minutes.
Drain rice and stir in hot sauce to coat.
In a pot cook bean sprouts, spinach, cabbage,
carrot peels and mushrooms just enough to be edible.
Mix the vegetables into the rice mixture.
Place this Bibimbap onto a serving platter.
In a fry pan cook eggs sunny side up.
Arrange cooked eggs on the platter and serve.