Bibimap (Korean for “mixed rice”)
6 Tbl rice wine vinegar
1 Tbl Mirin(in the Asian section)
1 tsp tamari
4 1/2 cups cooked brown heirloom rice
4 Tbl olive oil
2 cups stemmed shitake mushrooms, sliced
1/2 cup thinly sliced diagonally asparagus spears
1/2 – 1 cup diagonally sliced sugar peas
juice of one lemon
1 onion thinly sliced
2 radishes thinly sliced
Dried seaweed, optional
6 Tbl Korean chili sauce
6 eggs fried sunny side up
In a bowl, mix the vinegar, mirin and tamari. Pour over the rice, fluff and keep warm.
In a large saute pan, warm 2 Tbl olive oil over medium heat and add the mushrooms stirring occasionally, until softened and lightly browned, approx 5-8 minutes. Season with salt to taste and reserve.
In a bowl, mix together the asparagus, sugar peas, two Tbl olive oil, and the lemon juice.
To serve add 3/4 cup rice to a bowl. Top with a few mushrooms, asparagus, sugar peas, onion, radishes, seaweed, and a Tbl of the chili sauce. Top with warm egg and serve immediately.