APOLLO BEACH, Fla. — With thanks to Chef Andrea Wilson of K Bop Box Korean Restaurant in Apollo Beach, we offer a recipe to celebrate Lunar New Year.

It's called Bibimbap, meaning mixed rice.

Recipe for Bibimbap

8 oz steamed rice
4 oz spinach with stems, blanched
1 tsp garlic, crushed
3 tbsp sesame oil
3 oz carrots, shredded
4 oz zucchini
5 oz Korean radish, shredded
1 tsp sugar
4 tsp vinegar
1/2 pound premaid Bulgogi
One egg, fried, sunny side up

All the ingredients must prepared separately.

Recommended rice: Asian mid-grain

Lightly blanch the spinach, then shock and ice water.

Then squeeze by hand to remove most of water.

Mix with pink salt, crushed garlic and sesame oil.

In sauté pan, add shredded carrots, salt and sauté.

Slice the zucchini thin as 2 millimeters, then lightly salt to sweat, and let it set for one hour.

In sauté pan, add oil and heat up.

Add zucchini to cook very quickly, and drain in strainer.

Shred Korean radish, lightly salt to sweat for one hour then drain.

Put Korean paper flakes (Gochugaru), vinegar and sugar to mix with and let it ferment for for a day.

Put the rice in bottom of the bowl and place each ingredient on top.

You can add Korean hot pepper paste (Gochoojang) to spice.

Mix it all together to enjoy.