As a kid, bibimbap was a household staple. I ate it like once a week with whatever banchan (side dishes) were left over in the refrigerator! I hadn't made it in a really long time and one day when I did make it for my husband for the first time (after four years of marriage), his response was "You've been holding out on me! Why haven't you made this for me before?!?!" I didn't realize the reason why my husband (who is Chinese) didn't like to order bibimbap at restaurants was because it is always DRY. I just thought he didn't like it! The key to smooth and creamy bibimbap is the raw egg that you mix in with the HOT (just cooked) rice to make the bibimbap oh so deliciously creamy. The egg will slowly cook as you mix the egg into the hot and steamy rice. Remember, you HAVE to use rice that just finished cooking, otherwise, the egg won't cook as you're mixing it in the rice (and most likely not safe to eat). Cooking tip - make the spinach, squash, and mung bean sprout banchan ahead of time! I usually make it a day or two before and just microwave it for about a minute before mixing it with the rice and bulgogi. You can also add small pieces of GOOD kimchi (it has to be good) and some of it's juice to add some extra spice! Hope you enjoy!

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