Vegetable Bibimbap with Gochujang Sauce

Name: Vegetable Bibimbap with Gochujang Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 cups, cooked short-grain rice; 1/2 cup, julienned carrots; 1/2 cup, julienned zucchini; 1/2 cup, sliced mushrooms; 2 cups, fresh spinach; 2 tbsp gochujang sauce; 1 tsp soy sauce; 1 tsp sesame oil; 1 tsp sesame seeds; 1, optional fried egg

A vibrant bowl of seasoned rice topped with colorful sautéed vegetables and a spicy-sweet gochujang sauce, perfect for a quick weeknight meal.

Cuisine: Korean

Category: Vegetarian

Prep: 20 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

2 cups, cooked short-grain rice
1/2 cup, julienned carrots
1/2 cup, julienned zucchini
1/2 cup, sliced mushrooms
2 cups, fresh spinach
2 tbsp gochujang sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
1, optional fried egg

Instructions

Step 1: Heat 1/2 tsp sesame oil in a skillet over medium heat. Add 1/2 cup julienned carrots and 1/2 cup julienned zucchini, cooking for 5 minutes until tender-crisp.
Step 2: Add 1/2 cup sliced mushrooms and cook for 2 minutes. Stir in 2 cups fresh spinach and cook until wilted, about 1 minute.
Step 3: In a small bowl, whisk together 2 tbsp gochujang sauce, 1 tsp soy sauce, and 1 tsp sesame oil. Serve vegetables over 2 cups cooked rice, top with 1 fried egg (if using), drizzle with sauce, and sprinkle with 1 tsp sesame seeds.