As you know, Chinese dining is very communal- all of the different dishes are placed in the middle of the table at the start of the meal. When everyone is seated, the table becomes a free for all, with each diner scrambling to sample every dish before the food disappeared (at least that’s how it went down in my family!). So when I dine at non-Chinese restaurants, I spend forever humming and haaaing over the menu, trying to decide on just *one* dish. It was an agonizing process, and I almost invariably would end up choosing the dish with the most number of ingredients.

I LOVE Korean restaurants. Firstly because the food is amazing. But secondly, because they offer an incredible creation- Bibimbap! It literally means “mixed meal” in Korean, and is exactly that; a mix of a large number of vegetables and meat with rice. Each vegetable is cooked separately, and then put together, giving the illusion of eating multiple dishes all in one bowl. Which means no need to dileedadle over menus. Heaven.

I had a huge hankering for Bibimbap today, and tried my hand at making it myself.

Ingredients:
Rice (I used brown basmati)
Edamame
Spinach
Carrot
Mushrooms (shitake is best)
Cloud ear fungus
Scallions
Eggs

Method:
1) Cook rice in rice cooker or as per package instructions
2) Julienne your carrot and cloud ear fungus. Slice scallions and mushrooms.

3) Blanch spinach until just wilted. Set aside.
4) Sautee separately mushrooms, cloud ear fungus, edamame, and carrots (salt to taste). Set aside.
5) Fry eggs sunny side up (one for each person)
7) Transfer rice to a large bowl and pat down. Arrange each vegetable over the rice, and top with egg. Drizzle with seasame oil. Garnish with scallions.
8) Mix bibimbap before serving, and enjoy!