비빔밥 (Bibimbap/Mixed Rice with Vegetables)

Earlier this month (more specifically, on the 8th, because that was when the GVC performance was), my friend Swathi texted our group (we have yet to find a name that we can collectively call ourselves for convenience) to see if we’d be up for a late dinner at her place. Since my performance basically ended right before the time she stated (and let’s face it, aside from the moments in time when I’ve just finished 20+ plates full of sushi, when do I ever not want to eat?), I headed over afterward and we had a feast of sorts. :D (Kinda in preparation for the 4 quizzes + 1 practical we had that upcoming week and the final + practical we had the following week. :X )

Several of our friends declined said dinner in favor of studying (sigh. possibly something I should have done as well, but…this was the first time in a long, long while that I hung out with them), so we had a giant table filled with food…for five people. haha. :X Lots of food pictures of not-bibimbap up ahead, but I swear this post eventually does get to the recipe. :X But for now, random camwhoring since we couldn’t all cook at once (and eventually, the recipe will follow)!

I like to call dishes like these “rice with stuff in it.” The recipe was adapted from here. We made substitutions when necessary because the closest Asian market if over in the next state. :X Speaking of that, I found out that based on the 2010 census of this area, I am one of 4 whole Asians in the town I live in. (Our town has almost 4000 people.) I’m actually a minority, for once! :O no waiii.

비빔밥 (Bibimbap/Mixed Rice with Vegetables)

Ingredients:

• 3 cups cooked rice (short grain)
• 1 package of bean sprouts
• 2 zucchinis, cut into matchsticks
• 1 package of shiittake mushrooms
• 2 green bell peppers, chopped
• 1/2 pound of beef, sliced
• 4 oz. carrots, cut into matchsticks
• 2 tbsp soy sauce
• 2-3 tbsp hot pepper paste (add more if desired!)
• 1 tbsp sesame oil
• ~1 tbsp vegetable oil
• sea salt, to taste
• freshly ground black pepper, to taste
• 1-2 tsp sugar
• 6-7 cloves garlic, minced

Instructions:

1. Cook the rice.
2. Rinse bean sprouts 3 times, then put into pot with a cup of water. Add 1 tsp of salt and cook for 20 minutes. Drain water and mix with minced garlic, sesame oil, and a pinch of salt. Set aside.
3. Cut zucchinis and sprinkle with pinch of salt. Mix together and saute in a pan over high heat. (They should look a little translucent.) Set aside.
4. Slice shittake mushrooms thinly and saute with 1 tsp vegetable oil. Add 2 tsp soy sauce and 1 tsp sugar. Stir for 2 minutes, add sesame oil. Set aside.
5. Throw in the bell peppers with 1 tsp vegetable oil, 1 tsp soy sauce + 1 tsp sugar. Stir around for another couple minutes and then set aside.
6. Add oil to a heated pan and add the beef. Add 4 cloves of minced garlic, 1 tbsp soy sauce, 1 tbsp sugar, and some ground black pepper and sesame oil.
7. Cut carrots into small strips, saute for 30 seconds and set aside.
8. Prepare eggs sunny side up.
9. Arrange everything on top of the rice, mix with sesame oil and hot pepper paste.
10. Mix and serve!