The Becka had Bi-Bim-Bap at an Asian restaurant in Toronto and raved about this "hot pot". It is made with meat, vegetables, rice and eggs and a spicy sauce is served on the side. There are many versions on the internet including several vegetarian options. I used the vegetables on hand in the fridge but other combinations would work just as well. I liked the look of this recipe on the blog Weird Combinations and used their method to make the one pictured above.
Step 1: Prepare 3 cups cooked rice. I used quick cooking brown rice.
Step 2: Cube a package of extra firm tofu and brown it in sesame oil in a frying pan. I sprinkled the tofu with some sesame seeds
Step 2: Cut up 8-10 cups of vegetables. I used carrots, broccoli, sweet peppers, a poblano pepper, garlic and red onion. Mushrooms and bean sprouts are commonly used as well as other Chinese greens.
Step 3: Steam vegetables until tender crisp and set aside
Step 4: Heat some sesame oil or oil of choice in a large wok or pot. Add the cooked rice and spread it evenly on the bottom and sides of the wok. You want to brown the rice until it is a little crispy. After five or ten minutes add the tofu and vegetable in a nice design on top of the rice.
Step 5: Break 4 eggs on top of the vegetables, put a lid on the dish and cook until eggs are set.
Serve with a spicy sauce. We used peanut sauce made with peanut butter, water, soy sauce, and sirachi sauce. You can find other sauce options online.
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