BibimbabKorean Rice with Eg...

• 6 cups freshly cooked Plain Japanese Rice
• 6 fried eggs
• Oshitashi
• Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil , drained
• Korean-Style Cucumber Salad , drained
• Zucchini Stir-fried with Garlic , drained
• 6 crisp, smaller inner leaves Boston (or other) lettuce
• 4 tablespoons kochu chang
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• 1 teaspoon lightly crushed, roasted sesame seeds

1. Divide up the rice among six bowls that are about 8 inches in diameter at the top and about 2 1/2 inches in height, heaping it in the center in the shape of a mound.
2. (Old-fashioned soup plates may be used.)
3. Put a fried egg on top of each mound of rice.
4. Radiating down from it, in somewhat triangular segments, arrange the Oshitashi, Soy-Bean and Mung-Bean Sprouts Seasoned with Sesame Oil, Korean-Style Cucumber Salad, and the Zucchini Stir-fried with Garlic.
5. Leave a little room for the lettuce leaf cups.
6. Mix the kochu chang, sugar, sesame oil, and sesame seeds and put a dollop in each cup.
7. angled, rather like a beak on a parrots head.

freshly cooked plain japanese, eggs, sprouts, korean, zucchini, crisp, kochu chang, sugar, sesame oil, lightly crushed

Taken from www.cookstr.com/recipes/bibimbabkorean-rice-with-eg (may not work)