BI BIM BAP

BI BIM BAP image

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

2 cups jasmine rice
3 carrots, julienned
2 cucumbers, thinly sliced
1 bag spinach
1 head radicchio
2 cups bean sprouts (we had to use alfalfa, since the store didn't have bean sprouts)
2 cups shitake mushroms
4 eggs
about 3 tbsp sesame oil
(chicken)
4 chicken cutlets, cut into very thin slices
1 cup soy sauce
1 cup sugar
2 tbsp sesame seeds, toasted
1/4 cup chopped scallion
(sauce)
3 tbsp red curry paste or kochujang curry bean paste
2 tbsp water
3 tbsp sugar
1 tsp sesame oil
1 tsp sesame seeds, toasted

Steps:

Make the marinade for the chicken by combining soy sauce, sugar, sesame seeds and scallions. Add chicken and marinate in refrigerator for at least two hours. Boil 3 1/2 cups of water. Add rice and cook covered until water is absorbed, about 20 minutes. In a large pan, saute spinach in about 1 tbsp sesame oil, then set aside. Add additional tbsp oil, and cook carrots until they begin to soften. Add shitake mushrooms and cook until soft. Remove vegetables and set aside. Heat a tiny bit more oil, then add the chicken and cook through, about 10 minutes. Make sauce by combining ingredients in a small saucepan and stirring until it reaches a boil. Just before serving, fry the eggs sunny-side up, and you can leave the egg a bit runny if you like. Serve all ingredients over rice, and drizzle with sauce.

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