My girlfriend and I were introduced to sushi back in college in the midwest. There was this little sushi restaurant called Uraku which we frequented often. We never had a bad meal there and I’m sure that I’m still paying for some of those meals on one of my many credit cards I had in college. While I’ve always associated Sushi with Japanese food, many Koreans actually own and operate the sushi restaurants, which was the case with Uraku. So we got to try a lot of Korean food too. One Korean dish that we really love to this day is their Bibimbap – a mixture of meat (we just don’t use it for the vegetarian version) and vegetables in warm rice with an egg on top. You mix the egg into the dish which creates a kind of fried rice dish. Its topped with a chili paste…we use Sriracha, a Thai spicy sauce that is nectar from the spice gods and is good on just about anything. Uraku served this dish in a sizzling hot stone bowl and if you let it set for a while it would cook the rice on the bottom, which meant that if you slowly worked your way down to the bottom rice, it was really crispy. I’d like to mimic that when I make this dish again…and we will be having this dish again!

ingredients:
1 zucchini
1 bunch spinach
1 bunch sweet pea shoots
1 carrot
shitake mushrooms
1 egg
1 clove garlic
sesame seeds
sesame oil
soy sauce
sriracha

soy sauce, sriracha, red pepper, sesame oil, sesame seeds, shitake, spinach

sweet pea shoots (my own embellishment), zucchini and carrot

you basically just saute the vegetables that you want to use in the dish with sesame oil and soy sauce. Its best to have a few skillets or woks going at once to cook everything quickly and together. Make the steamed rice ahead of time and at the last minute fry an egg for just a minute (it should still be kind of runny – the rice and vegetables will finish cooking it), scoop into the center of your prepared dish, top with sesame seeds, soy, sriracha, and enjoy.