Mixed Rice Bowl

Bibimbap

Ingredients

• 2 cups Cooked white rice
• 2 tablespoons Gochujang
• 2 cups Spinach
• 1 medium Carrot (julienned)
• 1 medium Zucchini (julienned)
• 3 oz Shiitake mushrooms (sliced)
• 1 cup Bean sprouts
• 2 Eggs (fried sunny-side up)
• 2 tablespoons Sesame oil
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame seeds (optional)
• 2 cloves Garlic (minced)
• 1 teaspoon Sugar
• 3 tablespoons Vegetable oil

Instructions

1. Make the bibimbap sauce: mix 2 tablespoons gochujang, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon soy sauce, and 1 minced garlic clove in a small bowl. Set aside.
2. Blanch the spinach in boiling water for 30 seconds. Drain, rinse with cold water, squeeze dry. Season with ½ teaspoon soy sauce and ½ teaspoon sesame oil.
3. Blanch bean sprouts in boiling water for 2 minutes. Drain, season with a pinch of salt and ½ teaspoon sesame oil.
4. In a pan with 1 tablespoon oil, sauté carrots with a pinch of salt over medium-high heat for 2 minutes. Set aside. Repeat with zucchini (2 min) and mushrooms (3 min, seasoned with 1 tablespoon soy sauce).
5. Fry 2 eggs sunny-side up in the same pan with a little oil. The yolk should remain runny — this is traditional.
6. Assemble: place a cup of hot rice in each bowl. Arrange the vegetables in separate colorful sections around the bowl (not mixed yet). Place the fried egg in the center.
7. Drizzle sesame oil and sprinkle sesame seeds over the bowl. Add 1–2 tablespoons of bibimbap sauce on top. At the table, mix everything vigorously with a spoon before eating.

From K-Kitchen — koreanhomecook.com