Bibimbap with Gochujang Sauce

Ingredients

• 2 cups cooked white or brown rice
• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 medium zucchini, cut into matchsticks
• 1 medium carrot, cut into matchsticks
• 1.5 cups spinach, fresh or thawed frozen
• 4 oz shiitake mushrooms, sliced
• 2 whole large eggs

Instructions

1. 1

   Whisk gochujang, 1 tbsp sesame oil, soy sauce, and 1 tbsp water until smooth.

2. 2

   Heat 0.5 tbsp oil in a large skillet over medium-high. Sauté zucchini and carrot, stirring often, until tender-crisp, ~4 minutes.

3. 3

   Transfer vegetables to a plate. Add spinach to the skillet and cook, stirring, until wilted, ~1 minute.

4. 4

   Return zucchini and carrot to the skillet with spinach. Add mushrooms, stirring occasionally, until mushrooms soften, ~3 minutes.

5. 5

   Transfer all vegetables to the plate. Wipe the skillet clean with a paper towel.

6. 6

   Divide rice between two bowls. Arrange vegetables in clusters on top of each.

7. 7

   Heat remaining 0.5 tbsp oil in the skillet over medium-high. Crack both eggs into the skillet and fry until whites set but yolks jiggle, ~3 minutes.

8. 8

   Slide one fried egg onto each bowl. Drizzle gochujang sauce over the top.

9. 9

   Mix everything together with your spoon before eating. Adjust sauce and salt to taste.

Tools you’ll need

• large skillet (12-inch)
• whisk or small bowl
• two serving bowls
• spoon or spatula
• paper towels

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