Mushroom Bibimbap

Ingredients

Gochujang sauce

• 3 tbsp gochujang
• 1 tbsp toasted sesame oil
• 1 tbsp sugar or honey
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp toasted sesame seeds

Bowls

• 4 cups cooked short-grain white rice, warm
• 2 tbsp neutral oil, divided
• 8 oz shiitake or cremini mushrooms, sliced
• 2 garlic cloves, finely chopped, divided
• 2 tbsp soy sauce, divided
• 6 oz baby spinach
• 2 tsp toasted sesame oil, divided
• 2 medium carrots, cut into matchsticks
• 1 small cucumber, cut into matchsticks
• 1 cup finely shredded red cabbage
• 4 large eggs
• 2 green onions (scallions), thinly sliced
• ½ cup kimchi, optional

Instructions

Make the sauce

1. Stir all the sauce ingredients together until smooth. Set aside.

Cook the vegetables

2. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the spinach and half the garlic and cook for 1 to 2 minutes, until wilted. Squeeze out excess liquid, then toss with 1 teaspoon sesame oil and a pinch of salt. Set aside.
3. Add another teaspoon of oil and the carrots and cook for 2 to 3 minutes, until crisp-tender. Season with a pinch of salt and set aside.
4. Add 1 tablespoon of oil and the mushrooms and cook for 5 to 6 minutes, until browned. Add the remaining garlic and 1 tablespoon soy sauce and cook for 1 minute more.
5. Toss the cucumber with the remaining soy sauce and sesame oil.

Fry the eggs and assemble

6. Fry the eggs in the remaining oil over medium heat for 2 to 3 minutes, until the whites are set and the yolks are runny.
7. Divide the rice among 4 bowls. Arrange the spinach, carrots, mushrooms, cucumber, red cabbage and kimchi, if using, in sections on top.
8. Top each bowl with an egg and green onions. Serve with the gochujang sauce and mix everything together before eating.