6.Bean bibimbap and Ham bibimbap (bibimbap #1)

*gluteen free

Ingredients:
(2 servings for a couple of 57 years olds)

Good vegetables to eat raw

• Perila leaves (10) – Korean red lettuce or sliced celeries are good alternatives
• Cucumber (a small one)
• Jalapeño (two) – optional

Good vegetables to stir fry

• Carrots (a bit)
• Squash (a bit)
• Mushrooms (a bit)
• Onions (a half)
• Sesame oil
• Sesame seeds
• Korean soy sauce

1. Slice the vegetables to eat raw and put them in a bowl. Mix it with 1/3 TSP of Korean soy sauce

2. Stir fry carrots, onion, mushroom, and squash with olive oil. Put plenty of olive oil, add a pinch or two of salt and 1 TSP of Korean soy sauce, and cook it while taste testing. Put the stir fried vegetables on top of raw vegetables.

3. For my husband who loves meat, slice and cook ham. I will have butter bean which is a good alternative to tofu. Butter bean has preservatives, so wash it with water 2-3 times, drain the water, and prepare 3-4 TSP of it.

4. Put the stir-fried vegetables on top of the raw vegetables, and put the cooked ham and butter bean on top of all the vegetables. In my bowl, I added plenty of sesame seeds and hempseeds as well.

5. Prepare the bibimbap sauce with two thinly sliced chives, 1 TSP of Korean soy sauce, 1 TSP of sesame oil, and sesame seeds).
If preparing the sauce separately is inconvenient, then just drizzle the sesame oil on the bowl, add rice (how ever you want), mix it together and taste test it. If it tastes dull, add a bit more of Korean soy sauce and enjoy the dish with kimchi. Bibimbap has plenty of vegetables but it also goes well with kimchi.

* Bibimbap is my favorite and my proudest Korean dish. The nutritions are very well balanced, and this is a creative recipe where you can make incredible number of variations. All various bibimbap dishes taste good in their own ways.
I may upload more than 100 bibimbap recipes in the future, hence why I added bibimbap #1 as a subtitle of this recipe.