Bibimbap: Korean Rice Bowl with Vegetables & Egg

Ingredients

• 2 cups cooked short-grain rice
• 1 medium zucchini
• 1 medium carrot
• 6 oz shiitake or cremini mushrooms
• 3 cups fresh spinach
• 2 large eggs
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons sesame oil
• 1.5 tablespoons soy sauce

Instructions

1. 1

   Cut the zucchini in half lengthwise, then place each half flat-side down and slice crosswise into thin half-moons about 1/8 inch thick.

2. 2

   Cut the carrot in half lengthwise, then place each half flat-side down and slice crosswise into thin half-moons about 1/8 inch thick.

3. 3

   Place each mushroom cap stem-side down on the cutting board and slice straight down into 1/4-inch-thick slices, like cutting bread.

4. 4

   In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon sesame oil, 1.5 tablespoons soy sauce, and 1 tablespoon water until smooth and pourable.

5. 5

   Heat 1 teaspoon sesame oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 45 seconds.

6. 6

   Add the zucchini and carrot slices, spread them in a single layer, and cook without stirring until the underside is lightly browned, about 2 minutes.

7. 7

   Stir the vegetables and cook for another 90 seconds until tender-crisp, then transfer to a plate.

8. 8

   Add the mushroom slices to the same skillet and cook, stirring once every 30 seconds, until they release their moisture and turn golden-brown, about 3 minutes.

9. 9

   Transfer the mushrooms to the plate with the zucchini and carrot.

10. 10

    Add the spinach to the skillet in two handfuls, stirring constantly, until completely wilted and no moisture remains in the bottom of the pan, about 2 minutes.

11. 11

    Push the spinach to one side of the skillet, then crack both eggs into the empty side and cook over medium heat until the whites are set but the yolks still jiggle when the pan is gently shaken, about 3 minutes.

12. 12

    Divide the warm rice between two bowls, spreading it in an even layer across the bottom.

13. 13

    Arrange the zucchini, carrot, and mushroom slices on top of the rice in separate sections, like spokes of a wheel.

14. 14

    Place the wilted spinach in its own section on the rice.

15. 15

    Slide one fried egg on top of each bowl, positioning it in the center.

16. 16

    Drizzle the gochujang sauce in a spiral pattern over the surface of each bowl, covering all the elements.

17. 17

    Mix everything together with a spoon or chopsticks until the warm rice, runny egg yolk, and sauce combine into a cohesive, saucy dish, then eat immediately.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• whisk
• 12-inch skillet
• wooden spoon or spatula
• two serving bowls
• spoon or chopsticks

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