Sunday, August 7, 2011

Excellent Lunch 1: Bi Bim Bap

Lunch packed for tomorrow: brown rice bi bim bap with carrots, broccoli, bean sprouts, enoki mushrooms, baby bok choy, shitake mushrooms, and fried tofu.

  1. Cook some rice.  I have a rice cooker, so that's all there is to this step.
  2. Choose 4-6 kinds of vegetables, and slice them thinly or cut them into suitably small pieces.  
  3. For each vegetable, you have two choices.  EITHER: blanch them in some boiling water, then toss them in a little sesame oil and salt, OR pan-fry them in some sesame oil.  This choice really depends on the vegetable.  I blanched the baby bok choy and carrots, but stir-fried the mushrooms.
  4. If you like, fry some tofu.  Or cook some meat, if you swing that way.
  5. For each serving, first scoop a good amount of cooked rice into the bowl.  Top with about 1/4 cup of each kind of the various vegetables.  It looks nice if you keep each vegetable in its own zone, like in the picture.  
  6. Put the tofu in the middle.
  7. Put a just-barely-fried egg.  You want it extra runny, because if you're packing this in your lunch you'll probably have to microwave it, and that will cook the egg a little extra.
  8. Squeeze on some bi bim bap sauce (gochujang, which you can get at your local korean grocery).

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