i am a huge fan of rice bowls in all varieties. italian risotto, chinese fried rice, mexican rice and beans… but my all time favorite is the korean version bi bim bop! i love how it looks when it’s first set down in front of you. there are so many “first bite” possibilities! you can mix it all up and use the egg yolk as a sauce or keep things separate and create all kinds of different combos.  my way is obviously not a classic korean bowl, but it was delicious and simple to prepare. this is how i did it…

bi bim bop (makes 4 servings)

1 lb short ribs, cut off the bone and marinated in korean bbq sauce for 4 hours or overnight
1 english cucumber, julliened
1 carrot, julliened
1/2 lb medium shrimp, peeled and deveined
2 handfuls of fancy greens, i used italian parsley
2 cups of white rice, cooked
4 egg yolks
2 tablespoons kosher salt
2 tablespoons sugar
1 cup rice vinegar
soy sauce and chili sauce for dipping

mix together salt, sugar and rice vinegar. add the carrot and cucumber and let the veggies pickle while you’re making everything else. grill the short ribs for 4 to 5 minutes on each side and then set aside to rest. toss the shrimp in olive oil and salt and pepper and roast in one layer on a cookie sheet in a 400 degree oven for 10 minutes. dress your greens in a little oil, lemon juice and salt and pepper.
now put everything together over rice in large bowls making sure to drain your pickles and slice your short ribs. serve with soy and chili sauce on the side and a beautiful egg yolk right on top. (you can fry your eggs if you don’t want to serve raw yolks)

this dish is a blank canvas for any cook. you can use any kind of meat or vegetable that you like and by serving the sauces on the side, your guests can personalize their heat level. don’t shy away from pickling your veggies though. it really adds so much flavor and depth to this meal. happy experimenting!