Spicy pork bibimbap (adapted from Kitchen Wench)
Serves 6

• 6 tablespoons gochujjang
• 6 large eggs
• 2 cups white rice, cooked.
• Olive oil spray or PAM
• Rest of the ingredients listed below

1. Begin by preparing all of your vegetables by slicing and chopping according to the instructions below. This step will make sure that your ingredients stay warm as you cook and set them aside.
2. Cook all the vegetables and the pork according to the instructions that follow. The order below is my suggestion for keeping the separate vegetables warm as you go.
3. After cooking all the vegetables and pork, spray the same skillet with a bit of olive oil or PAM cooking spray. Heat the skillet over medium high heat.
4. Crack 1 or 2 eggs into the skillet at a time and cook them over-easy, until they reach desired doneness. Transfer to a plate and cover while you repeat with the rest of the eggs.
5. Divide the rice among the 6 bowls. Place one over-easy egg on top of each bowl. Arrange the vegetables and meat around the egg (as shown in the picture above).
6. Place a spoonful of gochujjang on top of each bowl and serve.

• 2½ cups bean sprouts
• 1 clove garlic, minced
• 5 scallions, thinly sliced
• 1 teaspoon sesame seeds
• ½ teaspoon sesame oil

1. Bring a medium pot of water to boil. Add the bean sprouts and blanch for about 2 minutes.
2. Drain the sprouts well. Transfer to a bowl and mix with minced garlic, scallions, sesame seeds and sesame oil. Cover and set aside.

Sesame sautéed spinach

• 6 cups raw spinach, stems removed, if necessary
• 1 teaspoon sesame seeds
• 1 teaspoon sesame oil

1. Heat a large skillet or wok over medium high heat.
2. Add the spinach and cook until just wilted.
3. Transfer to a colander and rinse a couple of times with cool water, until the water is clear.
4. Drain well and ring dry, being careful not to totally mush up the spinach.
5. Transfer to a bowl. Add the sesame oil and sesame seeds. Cover and set aside.

• 1½ medium yellow onions, sliced, then cut in half.
• ½ tablespoon soy sauce
• 1 teaspoon olive oil

1. Heat the olive oil in the same skillet over medium high heat.
2. Add the onions and soy sauce and sauté until the onions are translucent.
3. Transfer to a bowl and cover. Set aside.

Sautéed carrot strips

• 2 medium carrots, cut into matchstick sized pieces (or julienned)
• 1 teaspoon olive oil
• ¼ teaspoon salt

1. Heat olive oil in the same skillet over medium high heat.
2. Add the carrot slivers and salt. Sauté until the carrots begin to brown but do not get too soft, about 3 minutes.
3. Transfer to a bowl and cover. Set aside.

Garlic zucchini strips

• 2 medium zucchini, cut into thin strips (see step 1 and 2 below for prepping the zucchini)
• 1 tablespoons fish sauce
• 1 clove garlic, minced
• ¼ teaspoon salt
• 1 teaspoon olive oil

1. Use a potato peeler or a mandolin slicer to cut the zucchini into long thin strips. Cut each strip in half width-wise and again lengthwise until you have thin strips that are about ½ and inch wide by 3-4 inches long.
2. Soak the zucchini strips in the fish sauce for about 10 minutes. After soaking, thoroughly drain the zucchini.
3. Heat the olive oil in the same skillet over medium high heat. Add the garlic and sauté for 1-2 minutes.
4. Add the zucchini and salt and cook for about 2 minutes, until just soft.
5. Transfer to a bowl. Cover and set aside.

Soy sesame shiitake mushrooms

• About 20 medium shiitake mushrooms, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

1. Heat the sesame oil in the same skillet over medium high heat.
2. Add the mushroom slices and soy sauce. Sauté for 3-4 minutes, until the mushrooms are cooked through.
3. Transfer to a bowl. Cover and set aside.

Spicy pork

• ½ to 2/3 lb thinly sliced pork (I used shabu shabu pork), cut into bite-sized pieces (see step 1 below for prepping the pork)
• 1 tablespoon gochujjang
• 2 teaspoons sugar
• 1 tablespoon water

1. Whisk together the gochujjang, sugar, and water in a medium bowl until combined. Add the pork and marinate while you cook the rest of the vegetables.
2. Heat the same skillet over medium high heat.
3. Add the pork and marinade. Sauté until cooked through.
4. Transfer to a bowl. Cover and set aside while you cook the eggs.

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