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Ingredients

• 2 cups medium-grain Korean (or Japanese) rice
• 1 large cucumber, sliced into thin strips
• 1.5 cups bean sprouts, parboiled and squeezed of excess water
• 1.5 cups spinach, parboiled and squeezed of excess water (3/4 lb before cooking)
• 2 carrots, julienned
• 4 shiitake mushrooms, rehydrated if dried and then sliced
• 1 zucchini, sliced into thin strips
• 1/2 lb meat (optional, both and cooked ground meat work well)
• Fried egg as a topping (optional)
• 2 Tbsp sesame oil
• Sesame seeds

Description

Bibimbap Is Delicious, Gorgeous On The Plate, And Easily Tweaked For Different Palates And Spice Levels. I've Included Six Vegetables In This Recipe, But You Can Easily Make It With Just 3 Or 4 Or What You Happen To Have In Your Fridge. Koreans Usually Ea

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