Korean Bibimbap with Gochujang Glazed Vegetables and Soft-Cooked Egg

Ingredients

• 1 cup dry Jasmine or short-grain rice
• 2 cups Water
• 2 Eggs
• 1 medium Carrots
• 1 medium Zucchini
• 6 oz Mushrooms (shiitake or cremini)
• 4 cups Spinach
• 2 tbsp Gochujang
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Honey or brown sugar
• 2 tsp Sesame oil
• 1 tsp Rice vinegar
• 2 cloves Garlic
• 1 tsp Ginger (fresh, grated)
• 1 tbsp Neutral oil (for cooking vegetables)
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Sesame seeds
• 2 tbsp Green onions(optional)
• 1/2 cup Optional: kimchi(optional)

Instructions

1. 1

   Cook the rice: Rinse rice until water runs mostly clear. Combine rice and 2 cups water in a pot, bring to a boil, cover, reduce to low, and simmer 15–18 minutes until tender. Turn off heat and let steam, covered, for 5 minutes. Fluff and keep warm (prep/cook: rice accounts for part of the 25 minutes cook time).

2. 2

   Soft-cook the eggs: Bring a small pot of water to a gentle simmer. Carefully lower eggs in and cook 6–7 minutes for soft-set yolks. Transfer to a bowl of cool water for 30 seconds, peel, and set aside.

3. 3

   Prep vegetables: Julienne or thin-slice carrots; slice zucchini into half-moons; slice mushrooms. Wash and dry spinach.

4. 4

   Cook spinach: Heat 1/2 tsp neutral oil in a skillet over medium-high. Add spinach with a pinch of salt and cook 1–2 minutes until wilted. Transfer to a bowl and toss with 1/2 tsp sesame oil and a pinch of black pepper.

5. 5

   Cook remaining vegetables: In the same skillet, add 1/2 tbsp neutral oil. Sauté carrots 2–3 minutes, add mushrooms and cook 3–4 minutes, then add zucchini and cook 2–3 minutes until just tender. Season lightly with salt and pepper.

6. 6

   Make and apply the gochujang glaze: In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Pour into the skillet with the cooked vegetables and toss 1–2 minutes until glossy and evenly coated.

7. 7

   Assemble bibimbap: Divide rice into 2 bowls. Arrange glazed vegetables and spinach on top. Top each with a soft-cooked egg. Finish with sesame seeds and optional green onions (and optional kimchi if using). Serve immediately.