Bi Bim Bap is Korean comfort food: a bowl of white rice topped with simply cooked veggies, meat if you want, and an egg or two, plus chili sauce and a bit of soy sauce. There are many variations on it and you can use virtually whatever vegetables or meat you like, depending on what's in season and available. Right now, for instance, you could substitute other greens for the napa cabbage or add some shredded carrot cooked in a similar manner. This is a simple version with no meat. Kim chi is great as a condiment or on the side.
1 1/2 cups uncooked short grain white rice
2 Tbsp sesame oil
8-10 cloves garlic, minced
1 medium head napa cabbage, sliced into ribbons
1 tsp rice vinegar
1-2 eggs per diner
Asian chili sauce
Cook the rice however you normally do (I use a steamer). While it is cooking, assemble the rest of the dish.
Heat the sesame oil in a large skillet. Add the garlic and saute for 1-2 minutes. Add the napa cabbage and stir fry until tender but not too soft. Remove from heat and set aside.
Bring a large, shallow-ish pot of water to a simmer. Crack each egg into a small cup and gently slide it into the water. Cook over low heat for 3-4 minutes, then remove each egg with a slotted spoon.
When the rice is cooked, assemble each bowl: a good quantity of rice on the bottom, then add the cabbage and an egg or two. Drizzle with chili sauce and soy sauce at the table.