Bibimbap-Style Veggie Rice (No Beef)

Ingredients

• 1 cup Jasmine or short-grain rice (dry)
• 2 cups Water (for cooking rice)
• 2 tbsp Neutral oil (for sautéing)
• 1 medium Carrot, julienned
• 1 medium Zucchini, sliced into half-moons
• 8 oz Mushrooms (shiitake or cremini), sliced
• 4 cups Spinach (fresh)
• 2 tbsp Gochujang
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Sesame oil
• 2 cloves Garlic, minced
• 2 large Eggs
• 1 tbsp Sesame seeds(optional)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Cook the rice: Rinse rice, then add to a pot with 2 cups water. Bring to a boil, cover, reduce to low, and cook until tender (about 12–15 minutes). Turn off heat and keep covered.

2. 2

   Sauté the vegetables: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add carrots and cook 3–4 minutes, then add mushrooms and zucchini and cook another 5–6 minutes until browned and tender. Season lightly with salt and pepper.

3. 3

   Wilt the spinach: Add the remaining 1 tbsp oil to the skillet (or use the same pan space). Add spinach and cook 1–2 minutes until wilted. Stir in minced garlic for 30 seconds.

4. 4

   Make the gochujang sauce: In a small bowl, mix gochujang, soy sauce, and sesame oil with 2–3 tbsp water to loosen.

5. 5

   Fry the eggs: Push vegetables to one side of the skillet or use a second pan. Crack in eggs and cook to your preference (about 3–4 minutes for runny yolks).

6. 6

   Assemble: Divide rice into 2 bowls. Top with sautéed vegetables and eggs. Drizzle gochujang sauce over the bowls and finish with sesame seeds if using. Serve immediately.