I got home from the gym at 8:11 and had this ready to eat, on the table at 8:43. No lie. Bibimbap is a Korean dish that’s just a big saute of vegetables, topped with a raw or fried egg. Well, the raw egg wasn’t going to happen and the hater-of-washing-dishes in me only wanted to dirty up one pan, so I opted for making little holes in the vegetable saute and baking the eggs.
- 1/4 t red pepper flakes
- 1/4 t coriander
- 4 cloves garlic, finely minced
- 1 thumb-size piece of ginger, finely minced
- 1/2 yellow onion, finely chopped
- 4 oz mushrooms, roughly chopped
- 1/2 hot house/english cucumber, chopped
- 2 carrots, chopped
- 6 oz spinach, roughly chopped
- 6 eggs
- chili garlic sauce or sriracha
Preheat your oven to 350F.
In an oven-safe or cast iron skillet, melt your F.O.C. over medium heat. Add the red pepper flakes, coriander, garlic and ginger. Then progress down the list, adding vegetables as the previous ones start looking cooked.
Using whatever tool you used to stir around the vegetables, make little holes by pushing the vegetables out of your way, throughout the skillet, big enough so you can crack your eggs into each one. The bigger your skillet, the more room you’ll have for egg holes. Crack the eggs into the holes and if you like heat, top with a sprinkle of red pepper flakes.
Stick the skillet in the oven and bake until the eggs look about 1/2 way done. Then stick the oven on broil to get the top side of the eggs cooked to whichever way you like ‘em–over easy, medium or hard.
Serve with a few squirts of sriracha or chili garlic sauce.