Bibimbap

Ingredients

• 2 cups short-grain white rice, cooked
• 2 cups fresh spinach
• 1 tablespoon sesame oil, divided, plus more for spinach
• 2 teaspoons soy sauce, divided
• 2 teaspoons toasted sesame seeds, divided
• 2 cups fresh bean sprouts
• 2 medium carrots, julienned
• 1 medium zucchini, julienned
• 8 ounces shiitake mushrooms, sliced
• 4 tablespoons vegetable oil, divided
• 3 cloves garlic, minced, divided
• 4 large eggs
• 1/2 teaspoon salt, plus more to taste
• 4 tablespoons gochujang (korean chili paste)
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon water

Instructions

1. Bring a small pot of water to a boil, blanch the spinach for 30 seconds until wilted, then drain, rinse under cold water, and squeeze dry; toss with 1 teaspoon sesame oil, 1/2 teaspoon soy sauce, and 1/2 teaspoon sesame seeds, and set aside.
2. Blanch the bean sprouts in the same boiling water for 2 minutes, until just tender, then drain, rinse under cold water, and toss with 1/2 teaspoon sesame oil, 1/2 teaspoon soy sauce, a pinch of salt, and 1/2 teaspoon sesame seeds; set aside.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and stir-fry the julienned carrots for 2 to 3 minutes, until just tender-crisp, seasoning with a pinch of salt; transfer to a plate.
4. Add 1 tablespoon oil to the same skillet and stir-fry the zucchini for 2 to 3 minutes, until just tender, seasoning with a pinch of salt, then transfer to the plate with the carrots.
5. Add 1 tablespoon oil to the skillet, add the sliced shiitake mushrooms and half the minced garlic, and stir-fry for 4 to 5 minutes, until browned and tender, seasoning with the remaining 1 teaspoon soy sauce; transfer to the plate.
6. Wipe out the skillet, add the remaining 1 tablespoon vegetable oil, and heat over medium heat; crack in the eggs (in batches if needed) and fry for 2 to 3 minutes, until the whites are set but the yolks are still runny, sprinkling each with a pinch of salt.
7. In a small bowl, whisk together the gochujang, rice vinegar, sugar, water, remaining sesame oil, remaining garlic, and remaining sesame seeds to make the bibimbap sauce.
8. Divide the warm cooked rice among 4 large bowls, spreading it in an even layer across the bottom of each.
9. Arrange the seasoned spinach, bean sprouts, carrots, zucchini, and mushrooms in separate small mounds on top of the rice in each bowl, keeping the colors distinct and visually separated.
10. Top each bowl with a fried egg placed in the center.
11. Serve immediately with a generous dollop of the gochujang sauce on top or on the side, instructing diners to mix everything together thoroughly with their spoon just before eating.

Nutrition

Calories	480
Protein	17 g
Fat	20 g
Carbs	58 g
Fiber	6 g
Sodium	690 mg

Estimated per serving