Korean Vegetable Bibimbap

Ingredients

• 2 cups cooked white rice
• 4 oz baby spinach
• 1 medium, julienned carrot
• 4 oz soybean sprouts or mung bean sprouts
• 4 oz, sliced shiitake or cremini mushrooms
• 2 eggs
• 2 tbsp gochujang
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 2 cloves, minced garlic
• 1 tsp toasted sesame seeds(optional)
• 1 tsp rice vinegar(optional)

Instructions

1. 1

   Prep all vegetables: julienne the carrot, slice the mushrooms, rinse the spinach and bean sprouts, and mince the garlic (about 10 minutes).

2. 2

   Blanch the spinach and bean sprouts in boiling water for 1 minute, then drain, squeeze excess water from the spinach, and toss each separately with a little sesame oil, soy sauce, and a pinch of salt.

3. 3

   Heat 1 tbsp sesame oil in a skillet over medium-high heat. Stir-fry the carrots with half the garlic for 2 minutes, then the mushrooms with remaining garlic for 3-4 minutes until softened. Season with a splash of soy sauce.

4. 4

   Mix the gochujang with 1 tsp rice vinegar and 1 tsp sesame oil to make the sauce.

5. 5

   Fry the eggs sunny-side up in a lightly oiled pan, about 3 minutes, until whites are set and yolks are runny.

6. 6

   Divide warm rice between two bowls, arrange the seasoned vegetables in sections on top, place a fried egg in the center, drizzle with gochujang sauce, and sprinkle with sesame seeds. Serve immediately.