Vegetarian Bibimbap with Gochujang Sauce

Ingredients

• 1 cup dry white short-grain rice
• 4 oz baby spinach
• 6 oz shiitake or cremini mushrooms
• 2 medium, julienned carrots
• 1 cup bean sprouts(optional)
• 2 eggs
• 3 tbsp gochujang
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp honey or sugar
• 3 cloves, minced garlic
• 1 tbsp toasted sesame seeds(optional)
• 1 tbsp vegetable oil

Instructions

1. 1

   Cook the rice according to package directions (about 15-20 minutes) and keep warm.

2. 2

   Whisk together gochujang, soy sauce, rice vinegar, honey, 1 tbsp sesame oil, and half the garlic to make the sauce; set aside.

3. 3

   Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Sauté carrots with a pinch of salt for 3 minutes, then remove. Sauté mushrooms with remaining garlic for 4-5 minutes until browned, then remove.

4. 4

   Wilt the spinach (and bean sprouts, if using) in the same skillet for 1-2 minutes with the remaining sesame oil; drain excess liquid.

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 rice between two bowls, arrange vegetables in separate sections on top, drizzle with gochujang sauce, top each with a fried egg, and sprinkle with sesame seeds.