Hobo Pack #2: Bibimbap

Korean bibimbap is a no-brainer for a hobo pack - the rice gets so nice and crispy during grilling. Good and good for you!!!!!!
(serves 4)

4 t. canola oil
1/2 lb. ground pork
1 T. minced fresh ginger
1 scallion, minced
1 T. unseasoned rice vinegar
1 T. soy sauce or Ponzu Citrus Sauce*
1/2 t. toasted sesame oil
Kosher salt and freshly* ground pepper
6 cups prepared sushi rice
2 cups baby spinach, chopped
4 large eggs
1 cup julienned organic* carrots
Sliced Persian* cucumbers, gochujang, and toasted sesame seeds, for serving

Light a grill. Arrange four 18" sheets of heavy-duty foil on a work surface. Put a 14" sheet on nonstick foil on each sheet and drizzle 1 t. of the canola oil in the center of each. In a bowl, mix the pork, ginger, scallion, vinegar, soy sauce, sesame oil, and a generous amt. of S&P. Mound the rice in the center of the foil sheets and, using damp hands, press into 3/4" thick rounds. Top each mound with 1/4 of the spinach, then crack an egg on top of each mound. Crumble 1/4 of the pork around each mound, then pile the carrots alongside; season with S&P. Bring 2 sides of the foil up over the filling to form a seam across the top, leaving space for the egg. Fold the remaining 2 sides to seal. Slide the packets onto the grill and cook over med. heat until the rice is crisp on the bottom and the egg whites are firm but the yolks are runny, 8-12 min.; open once to check on eggs. Open the packets and, using a thin spatula, slide the bibimbaps onto 4 plates. Garnish with cucumber, gochujang, and sesame seeds.

"You are wonderful in at least 100 ways!!!"

Have fun out there today. Stay hydrated, and check on the elderly in this heat.

Love,

MM