Prep Time:30 minutes
Cook Time:30 minutes
For the Korean Bibimbap:
- 3 cups cooked sticky rice (1 1/4 cups dry rice)
- 8 ounces loose leaf spinach or chopped kale
- 8 ounces sliced mushrooms (oyster, shiitake, or cremini)
- 1 cup shredded carrots
- 1 cup mung bean sprouts
- 1 bunch green onions, cut into 1 inch segments
- 2 teaspoons sesame oil
- 1/4 cup vegetable broth
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 4 eggs
- Salt and pepper
For the Gochujang Sauce:
- 1/2 cup korean gochujang sauce (found at Asian markets or Whole Foods)
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 1 teaspoon rice vinegar
- 2 teaspoons sesame seeds
- Cook the rice according to package instructions and set aside.
- Place the spinach in a pot and add 1 teaspoon sesame oil, 1/4 cup broth, and 1 teaspoon sesame seeds. Salt and pepper. Then cover and bring to a simmer. If wilted, remove from heat and keep covered. If not wilted, stir and cover again for 3-4 minutes.
- Place one teaspoon of sesame oil in a nonstick skillet over medium heat. Add the sliced mushrooms and garlic. Saute for approximately 10 minutes to cook and reduce. Salt and pepper to taste. Then place the mushrooms in a bowl and cover to keep warm.
- In a small bowl, mix the ingredients for the gochujang sauce and set aside.
- Wipe out the skillet, then place back over medium heat. Fry 4 eggs (maybe 2 at a time) on both sides keeping the centers soft, 1-2 minutes per side.
- When ready to serve, place a heap of warm rice in four bowls. Arrange the wilted spinach, sautéed mushrooms, shredded carrots, bean sprouts and green onions around the rice. (If adding the Beef Bulgogi to the Bibimbap, arrange around the rice as well.) Then top with a hot fried egg and drizzle with gochujang sauce. Serve warm!