Korean Vegetable Bibimbap with Gochujang Sauce

Ingredients

• 1 cup Jasmine or short-grain rice (uncooked)
• 2 cups Water (for cooking rice)
• 1 medium Carrots
• 1 medium Zucchini
• 4 cups Spinach
• 8 oz Mushrooms (shiitake or cremini)
• 2 tbsp Gochujang
• 1 tbsp Soy sauce (or tamari)
• 1 tbsp Rice vinegar
• 1 tsp Honey or sugar
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 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 combine with water in a pot. Bring to a boil, cover, reduce to low, and simmer until tender, about 15–18 minutes. Turn off heat and keep covered while you cook vegetables.

2. 2

   Cook the vegetables (about 20 minutes total): Heat neutral oil in a large skillet over medium-high. Add garlic and ginger and stir 30 seconds. Sauté mushrooms until browned and any liquid cooks off, about 6–7 minutes. Add carrots and zucchini and sauté until crisp-tender, about 6–7 minutes. Stir in spinach and cook until wilted, about 2–3 minutes. Season lightly with salt and black pepper if desired.

3. 3

   Make the gochujang sauce: In a small bowl, whisk gochujang, soy sauce, rice vinegar, honey (or sugar), and sesame oil until smooth.

4. 4

   Assemble bibimbap: Divide warm rice into 2 bowls. Layer the cooked vegetables on top. Drizzle sauce over each bowl (or serve on the side). Finish with sesame seeds if using, then mix and eat.