This is a wonderful Korean dish. You can make it with or without meat. Serving the fried egg on top is also optionalour family loves the egg, but it's also good without. In traditional bibimbap, I believe the egg is raw and added at the end, to cook on the hot ingredients. Kochu chang is an ingredient you might find only in a Korean grocery. Also, you want to serve this with Kimchi, which is available in the produce section of most big grocery stores.
Divide rice among six large bowls, about 8 inches in diameter and 2.5 inches deep, heaping it in the center in the shape of a mound. Put a fried egg on top of each mound of rice. Radiating down from it, in somewhat triangular segments, arrange a serviing of each of the vegetable dishes (and a serving of the bulgolgi, if you are making the meat version).
For the sauce, mix the kochu chang, sugar, sesame oil and sesame seeds, and serve on the side.
To eat, add the sauce as desired (it's spicy) and mix everything together. Eat! Yum!
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|Serving Size: 1 Serving (720g)|
|Recipe Makes: 4|
|Calories from Fat: 375 (21%)|
|Amt Per Serving||% DV|
|Total Fat 41.7g||56 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 1586.2mg||488 %|
|Sodium 528.7mg||18 %|
|Potassium 760.5mg||20 %|
|Total Carbohydrate 275.2g||81 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 265.7g|
|Protein 69.2g||99 %|
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Calories per serving: 1787
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