I love saying “bibimbap”, that wonderful Korean soup like thing with kind of a hipster sounding name. The first time I tasted it must have been twenty years ago in a Korean restaurant in Tempe, AZ named Arisoo. The chef owner was another LA homeboy. He grew up in LA’s Korea Town. LA guys and girls kind of recognize each other on sight when they are away from home. Anyway, the chef showed me how to mix the egg into my bibimbap, and was it ever good! This recipe is kind of the deconstructionist version in tribute to my Korean American heroes, David Chang, Roy Choi and Sang Yoon. <br />Where I’m deviating (and I am a deviant) is that I’m turning won ton skins into pappardelle noodles---the “pap” and it really does work. The traditional bibimbap calls for a fried runny egg. I prefer to poach the egg. Bibimbap is served in a screaming hot stone bowl. If you don’t have a supply of screaming hot stone bowls don’t worry this still works in warmed bowls. Note; to prepare this does take some nimble synchronization. <br />

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