Bulgogi Bop - the secret is in the sauce
Peggy Lampman | Contributor
Bibimbap, Bibimbop, Bi Bim Bop, B-Bop, Tofu bop, Beef Bop, beep beep b-bop...variations of the name have as many variations as the recipes. After this week, I'm on a first name basis, so affectionately refer to this Korean egg, rice and vegetable dish simply as Bop.
You'll have to read yesterday's saga regarding my quest for making an authentic Korean bulgogi, which is the marinated beef commonly used as one of the components in bops. The following "recipe" uses leftovers from yesterday's supper.
I was planning on making all of the vegetable ingredients seperately. At least that was the plan, until I shopped at Hyundai Market on Platt and Ellsworth.
There's another bop — Dolsot Bi Bim Bap — which is served in a hot stone pot and supposedly keeps the bob hot and rice crunchy. I haven't tried this but imagine it would elevate the dish to another plateau.
No time to cook? More than likely there's a bop near you. My son's favorite is Tianchu, downtown near State. I enjoy spending Sunday mornings eating Bop with my paper at Bell's Diner on Stadium. And let's not forget Kosmo Deli in Kerrytown or BeWon, next to the Busch's on Plymouth Road.
Steamed white rice
Assorted vegetables such as sprouts, shredded daikon and/or carrot, blanched spinach and julienned zucchini, and sautéed mushrooms*
Fried eggs seasoned with kosher salt and sprinkled with sesame seeds
Bulgogi (See yesterday's blog for recipe — pork, chicken and tofu may be substituted.)
Korean Pepper Sauce (See yesterday's blog for recipe.)
* I purchased seasoned shredded vegetables, sprouts and spinach ready-to-go at Hyundai Asian Market.
1. Divide steamed rice into serving bowls.
2. Arrange vegetables and proteins on rice; top with the fried egg. Mix together and enjoy, passing the Korean Pepper Sauce.