Bi Bim Bap
12 ounces beef fillet ("bulgogi cut")
4 tablespoons soy sauce
4 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons toasted sesame seed
cup Prepared vegetables (1 each of three or four types), at room temperature
Fresh Korean watercress*
4 egg yolks, separated
Cook rice in rice cooker or on stove, according to package directions. Be sure to time this so that the rice is steaming hot when other ingredients are ready (you may wish to prepare beef and mushrooms first).
In a frying pan, heat vegetable oil over medium-high heat. Sauté beef until browned; set aside (refrigerate if preparing in advance). In the same frying pan, sauté mushrooms five minutes, until wilted and moist; turn up heat and fry 1 more minute, so as to absorb juices. Set aside (refrigerate if preparing in advance).
Arrange all ingredients around you.
To compose bibim bap: Place two scoops or more of hot rice in each of 4 large, deep round bowls. Arrange a couple of tablespoons each of the prepared vegetables, fresh Korean watercress, sautéed meat and mushrooms on top of the rice, leaving center free. Place egg yolk in center. Add a generous dollop of kochujang sauce. Lightly glaze with sesame oil. Top with toasted nori.