Love and Bi Bim Bop, I understand that

Stephen finished his master's degree the year before we were married, and visiting him at school was a  cultural experience. He worked along side people from Asia and Africa, and the pictures and magnets on each desk were reminiscent of the lands that had raised them. As grown men and women studying in and embracing a far away country, threads of their roots were obvious in the daily life I loved to see.
One particular Korean friend, who spoke a little English, invited us to dinner at his house. He explained that his girlfriend would cook a traditional Korean dinner for us. It was the middle of summer's heat as we sat in their tiny apartment kitchen watching her dance her way around this meal. I tried to wash the dishes, but she ushered me back to my seat, gave me a beer, and smiled. We smiled a lot. She spoke no English, but the language of hospitality is understood across that line. She was sharing her American home with us, and her Korean home with us on our plates. What a delicious home it was.

They explained that, in the summer, Bi Bim Bop is served with cool rice noodles and raw vegetables. Bi Bim Bop typically is rice covered with vegetables, meat, egg, kimchi, and sesame chili sauce. The five colors of the elements are represented for balanced health. This mainstay of Korean kitchens was a first for us, and quickly swept us off our feet. She set the table with a platter of fried fish, a bowl of herbs, a plate of vegetables sliced quite thin, a bowl of noodles, a jar of sauce, a bottle of sesame oil, and chili sauce. We ate, laughed, and explained the simple pleasure of being right there sharing their home. Midway through the meal, they told us that they had been married that day. We were sharing their wedding supper. Honestly, amazing.

Since then we have made Bi Bim Bop a few times. Each time I think about how brave it was for her to cook what she knew, and serve it to us who do not even speak her language. I felt so humbled by that, and grateful for her confident courage. Food unites across language, culture, age, and time. This plate is my thanks to her for showing me something new to love.

I promise that if you make this once, you will make it again. Keep the rice noodles on hand for a quick mid-week meal that packs all the flavor and nutrients you need to feel connected. The recipe is flexible. If you want to use beef, use a thinly sliced beef and cook like you would for a stir-fry. If you want fish, grill it.
You have to have the sauce and crispy fresh vegetables. Other than that, play around with snow peas, green beans, or daikon.

Bi Bim Bop serves 2*

8 oz package Vermicelli rice noodles, cooked according to package directions and rinsed in cold water
1 chicken breast, grilled or baked, cut into bite size pieces
1 cucumber, peeled and sliced into strips
4 red radishes, cut into thin strips
1 carrot, peeled and thinly sliced
1/4 cup basil thinly sliced (cilantro and mint are also lovely)
a handful of sprouts, pea sprouts or bean sprouts
2 eggs

Sauce
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons rice wine (mirin)
1 small garlic clove, minced
1 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds *white would be best* (all I had was black)

Accompaniments
chili sauce (sriracha or other chili sauce)
kimchi

1. Lay portions of the cooked and cooled noodles in the bottom of 2 large deep bowls. Place each vegetable on the top of the noodles. Set the cooked chicken (or beef) pieces towards the middle of the noodles
2. Whisk together sauce ingredients and set aside
3. Fry eggs over medium
4. Lay each egg over the middle of the noodles. Drizzle with the sauce. Serve immediately and let each person do their own chili sauce and kimchi.
Enjoy!

*If you are doubling this for more than 2, make separate platters of vegetables, meat, eggs, noodles, and sauce, and let people assemble their own. This is quite fun.