3 cups uncooked white rice
10 ounces fresh spinach leaves
1/3 cup toasted sesame oil
4 teaspoons soy sauce
Garlic salt to taste
1/2 pound bean sprouts
4 eggs fried sunny side up
A few capfuls (about 2 teaspoons) Sprite
4 tablespoons spicy red bean paste (kochujang, available in Asian markets)
Marinated bulgogi (recipe follows)
Prepare rice according to package instructions.
Fill a large pot halfway with water and bring to a boil. Add the spinach and boil about 1 minute. Drain. Allow to cool, then season with 1 tablespoon sesame oil, 2 teaspoons soy sauce and a couple of dashes of garlic salt. Transfer to a bowl and set aside.
Repeat the process for the bean sprouts, boiling for 8 minutes instead of 1 minute, using 1 tablespoon of the remaining sesame oil, the remaining soy sauce and garlic salt, and set aside in a separate bowl. (Both of these can be prepared up to 1 day ahead.)
In a small bowl, combine the Sprite with the red bean paste and stir slowly until you have a thin sauce. (Warn guests that this is very spicy.)
Assemble the bibimbap. Pour about 2 teaspoons sesame oil into each of four bowls. Then, add about 1 cup cooked rice in the middle of each bowl. (Do not stir yet.)
Around the perimeter of the rice, add a fourth of the cooked bulgogi and each of the prepared vegetables. Put one egg on top of the rice in each bowl.
Allow each person to add the hot sauce mixture to their taste and then have them mix the ingredients well. Serves 4.
Per serving (based on 4, with bulgogi): 765 calories, 45 gm protein, 53 gm carbohydrates, 40 gm fat, 295 mg cholesterol, 10 gm saturated fat, 728 mg sodium, 7 gm dietary fiber
3 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon sesame oil
1 tablespoon water
1 tablespoon ajimirin (also known as mirin, a sweet rice cooking wine; can also use any white wine)
1 teaspoon minced fresh garlic
1/4 teaspoon minced fresh ginger
1/2 green onion, thinly sliced
Salt and pepper to taste
1 pound bulgogi beef (or eye round), thinly sliced
In a large bowl, combine all ingredients except the beef and mix well, until the sugar dissolves.
Add the beef, turn to coat, cover and
refrigerate at least 1 hour or overnight.
Just before serving, grill, pan-fry or broil the beef to the desired degree of done-ness. Transfer to a bowl and set aside.
Note: Marinade can also be used for
short ribs, chicken or tofu; if using short ribs, substitute 1 cup honey for sugar. Short ribs and chicken can be broiled in the oven, and tofu can be pan-fried or added raw.