Korean Spinach and Mushroom Namul Bowl

Ingredients

• 6 oz oz baby spinach
• 8 oz oz cremini mushrooms, sliced
• 2 cups cooked white rice
• 2 tbsp tbsp sesame oil
• 2 tbsp tbsp soy sauce
• 3 cloves garlic, minced
• 1 tbsp tbsp toasted sesame seeds(optional)
• 2 scallions, thinly sliced(optional)
• 1/4 tsp tsp salt

Instructions

1. 1

   Cook the rice according to package directions or reheat pre-cooked rice and keep warm.

2. 2

   Bring a pot of water to a boil, blanch the spinach for 30 seconds, then transfer to ice water. Squeeze out excess water and cut into bite-size pieces.

3. 3

   Toss the spinach with 1 tbsp sesame oil, 1 tbsp soy sauce, half the garlic, and a pinch of salt. Set aside.

4. 4

   Heat the remaining 1 tbsp sesame oil in a skillet over medium-high heat. Add mushrooms and sauté 5-7 minutes until browned and tender.

5. 5

   Add the remaining garlic and soy sauce to the mushrooms and cook 1 more minute.

6. 6

   Divide warm rice between two bowls, top with spinach and mushrooms, and garnish with sesame seeds and scallions. Serve immediately.