Bibimbap with Spicy Gochujang Vegetables and Crispy Rice

Ingredients

• 2 cups Cooked short-grain rice (day-old preferred)
• 2 tbsp Gochujang
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Honey or sugar(optional)
• 1 tsp Rice vinegar(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 medium Carrot, julienned
• 1 medium Zucchini, julienned
• 6 oz Mushrooms (shiitake or cremini), sliced
• 4 cups Spinach (or baby spinach)
• 2 tbsp Neutral oil (for cooking vegetables)
• 1 tbsp Sesame seeds
• 1 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)
• 1 tbsp Optional: toasted seaweed strips(optional)

Instructions

1. 1

   Make the gochujang sauce: in a small bowl, whisk gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and (if using) honey and rice vinegar until smooth. Set aside.

2. 2

   Cook the vegetables (about 20 minutes total): heat 1 tbsp neutral oil in a large skillet over medium-high. Sauté mushrooms until browned and their moisture cooks off, 6–8 minutes; transfer to a bowl. Add another 1 tbsp oil and sauté carrots 3–4 minutes, then add zucchini and cook 2–3 minutes more; transfer to the bowl. In the same skillet, wilt spinach (no extra oil needed if pan is hot) 1–2 minutes; season lightly with salt and pepper, then transfer to the bowl.

3. 3

   Season vegetables for bibimbap: toss mushrooms, carrots, and zucchini each with a spoonful of the gochujang sauce (use about half total sauce across vegetables) and a pinch of sesame seeds. Keep spinach separate and season with a little sesame oil and the remaining sesame seeds (avoid over-saucing so it stays bright).

4. 4

   Crisp the rice (about 10 minutes total): heat a thin layer of neutral oil in the skillet over medium-high. Press the cooked rice into a flat layer and cook undisturbed 4–5 minutes until the bottom is crisp. Flip in sections and crisp the other side 3–4 minutes more. Turn off heat.

5. 5

   Assemble (about 5 minutes): divide crisp rice between 2 bowls. Layer vegetables over the rice, drizzle remaining gochujang sauce over the top, and finish with sesame seeds (and seaweed if using). Serve immediately, mixing at the table for best texture.