Mustard Free Bibimbap

Total time1 hr

Prep time30 min

Cook time30 min

4.9

(3)

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice, uncooked

For the sauce

2 tbsp gochujang
1 tbsp tamari
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp rice vinegar

For the vegetables

2 tbsp garlic-infused oil, divided
2 medium carrots, peeled and cut into matchsticks
2 medium zucchini, cut into matchsticks
4 oz fresh baby spinach
1 cup bean sprouts
1 tbsp tamari
1 tsp toasted sesame oil
½ tsp salt, plus more to taste

For the eggs

4 large eggs
1 tbsp neutral oil (such as canola or sunflower oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

4 scallions, green tops only, thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Cook the rice according to package directions. When done, fluff with a fork and keep covered off the heat.
2
While the rice cooks, whisk together the gochujang, 1 tbsp tamari, maple syrup, 1 tbsp toasted sesame oil, and rice vinegar in a small bowl until smooth. Set aside.

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