Trying something new: Bibimbap

I've never actually had Bibimbap before today. I have seen it on TV cooking shows, and recipes and pictures online. It looked fabulous. And given my poached egg obsession, now seemed like a good time to try it. I can't vouch for the quality of this recipe compared to other, more authentic Bibimbap recipes, but it was good. Here's what I did.

Ingredients:
4-6 oz cooked steak
2 small zucchini, cooked
1 1/2 cups shredded cabbage, cooked
2 carrots, cut and cooked
1 cup bean sprouts
2 green onions, sliced
3 cups cooked rice
2 eggs, poached
Spicy chili sauce

While the rice was cooking and the egg water was coming to a boil, I prepped the toppings. I had leftover trip-tip steak, sauteed cabbage, and roasted zucchini from dinner a couple of nights ago. I added to that carrots which I cut into small sticks and braised in chicken broth, sliced green onions, and bean sprouts which I cooked briefly in chicken broth in a skillet.

Scoop even amounts of rice into large bowls with plenty of room for toppings and stirring it all together.

Divvy up the toppings on each bowl of rice. Gently place a perfectly poached egg (technique to follow) in the center of each. Top with green onions and chili sauce if desired.

Voila! Beautiful Bibimbap.

Successful poached eggs

As I said in my previous post, I have tried several different methods of poaching eggs each with teir own problem. Well, today... Success! It's pretty simple, with very little mess.

Place a section of microwavable plastic wrap over a small bowl. Spray the plastic wrap with cooking spray where you will be cracking the egg. Crack an egg into the plastic wrap so that the bowl helps hold the egg. Wrap the plastic wrap around the egg, twist and secure with a plastic clip (the kind you find on bags of bread).

Skewer the egg bundles through the extra plastic wrap on the tops with a long skewer. Gently lower the eggs into bowling water. Rest the skewer across the pot to keep the plastic from touching the hot bowl and melting.