Bibimbap

Have you ever wished you had more Korean food in your repertoire?  Well if you're anything like our family, you will after you try this meal.  I was inspired to make it when one of my favorite bloggers wrote about it here.  When we make it for the kids, it's very un-spicey, but each individual can turn up the heat as desired.

So it's a bowl of rice, with various vegetables with different flavors on top, with some thinly sliced meat, and a nice runny egg on the very top to slowly ooze its 5 g of fat all over everything else with deliciousness.  We like to use pork loin for extra low fatness, and it's all just so tastey!

Here's a rundown of some vegie toppings you could use:
~pickled cucumbers and carrots (cucumbers cut into coins, carrots sliced with a peeler all the way through to be nice and thin; soak for a few hours in a mixture of 1/4 c sugar, half white vinegar, half water, and ta da! it's pickled!)
~kimchi (storebought, or it's basically spicy sauerkraut if you want to make it yourself, it's not too hard)
~sauteed spinach (we toss ours with a little Korean barbecue sauce we have on hand, but basically a little Asian flavor of any sort will do)
~bean sprouts
~sauteed mushrooms (shiitake are good and flavorful)

For the meat, we sliced the pork loin thin, and set it to marinade for a few hours.  The marinade for a whole loin was:
1/3 c brown sugar
1/2 c soy sauce
1/3 c white wine vinegar
1/3 c lime juice
1 T garlic powder
1 T ginger

We pass some gochuchang sauce around for the grownups or others who tolerate spiciness well to add as desired, but really it belongs in the meat marinade in the first place, oh well.  Our kids love getting to put together their own bowls, then we put the egg on top as the piece de resistance, and it's delicious and healthy and low fat!