Bi Bim Bop (Korean)

When Joshua came back from Seattle after his 2L year, he had a thing for Korean food. So, I tried some recipes, and this is now one of his favorite dishes - it was a big hit with fellow law students as well. It's terrific, but does take quite awhile to prepare because of cutting all the cucumber and radishes. I recommend sharpening your knives beforehand, and then recruiting your husband to help prepare the veggies :)

Bi Bim Bop
1 pound or your preference, sirloin tip steak
1 cup teriyaki sauce (see recipe)
3 cup uncooked long-grain white rice
1/2 pound (8 ounce) bean sprouts
8 to 10 ounces fresh spinach
2 or 3 tablespoons vegetable sauce
2 cloves garlic, finely minced
2 teaspoons granulated sugar
1 teaspoon salt
1 teaspoon vinegar
2 large radishes
2 cucumbers
2 tablespoons sesame oil
4 eggs
Hot chile paste, to serve on the side

Freeze the beef for at least 1 hour to make it easier to handle. Slice, cutting across the meat's grain, into 1/4-inch-thick strips, or smaller.

Marinate beef strips in the teriyaki sauce for about 3 hours or overnight.

About 30 minutes before you want to eat, begin cooking the rice according to package directions.

Meanwhile, bring two pots of water, about 2 quarts each, to a boil.

When water boils in one pan, drop in sprouts and allow to cook for only 20 seconds, then remove the sprouts and rinse under cold water (to cool them enough to stop the cooking process). Drain on paper towels. Then, cook the spinach the same way in the second pot.

In a small bowl, mix the sprouts with 1 or 2 tablespoons of the vegetable sauce and half the garlic. In a second bowl, do the same with the spinach. Set aside.

In a small bowl, mix together sugar, salt and vinegar. Set aside.

Cut the cucumbers in half lengthwise, then use a spoon to scoop out the seeds. Chop in half horizontally, then slice each half into long, thin, matchstick pieces. Marinate in enough of the vinegar mixture - a little more than half - to coat all the cucumber pieces. Slice the radishes into thin strips and marinate in the rest of the vinegar mixture.

Heat sesame oil in a large, wide skillet over medium-high heat. Drain the beef, discarding marinade, and add beef to the skillet. Cook, stirring occasionally, until the beef cooks through, 2 to 5 minutes, depending on how thinly the pieces are sliced. Set aside and keep warm.

Into the same skillet, crack the eggs and fry each egg about 5 minutes on one side. Then flip over and fry for 30 seconds on the other.

Divide rice among serving dishes. Spoon beef, sprouts, spinach, cucumber and radish into their own discrete areas decoratively on top of the rice. Top each with the fried egg. If you wish, spoon some chili paste into each serving and stir the ingredients together. Or let each diner mix his or her own bowl.

Serves 4.

Teriyaki Sauce:
1/2 cup soy sauce
1/2 cup sugar
1/2 cup sesame oil
1/2 cup rice wine (not rice wine vinegar)
1 teaspoon black or white pepper
Pinch salt

Mix all ingredients thoroughly. Makes 1 1/2 cups

Vegetable Sauce:
1/4 cup soy sauce
1/2 cup sesame oil
1 teaspoon salt
1 teaspoon black or white pepper

Mix all ingredients thoroughly. Makes 3/4 cup.