bibimbap
boston globe mag, nov 2008, sheryl julian

red pepper dressing:
2 1 1 1 1	T T t T T	red pepper paste vinegar honey apple juice, or water sesame oil	whisk together, reserve
sprouts:
12 1/2 1	oz c t	sprouts water salt	combine in saucepan, bring to a boil; reduce heat to low, simmer 5 min; drain and put in bowl
2 1 1	ea T T	scallions, chopped sesame seeds sesame oil	add, reserve
carrots:
4 1 1/2	ea T t	carrots, matchsticked sesame oil salt	stir fry for 2 min, reserve
cucumbers:
1/2 1	ea t	english cucumber salt	toss in bowl, let rest 5 min; squeeze out liquid
2 1	T T	red pepper dressing sesame seeds	add, reserve
spinach:
1	lb	spinich, rinsed, stemmed	blanch in boiling water, 1 min cool in cold water, drain, chop
2 2 1	T T t	sesame seeds sesame oil salt	add, reserve
beef:
2 2 1/2 1	oz t t t	lean beef, in strips soy sauce sesame oil brown sugar	combine and marinate 5 min; stir fry 2 min, reserve
assembly:
2	T	sesame oil	put into hot skillet
3	c	cooked rice	add, patting down into even layer and cook for several min, until rice begins to brown a bit
top with the above salads, grouping like the spokes in a wheel place the beef in the center, continue heating for several minutes
1	ea	egg	fry, sunny side up, and place in center
fold together, and distribute among 4 bowls sprinkle with more dressing, serve