Rye Free Bibimbap

Total time1 hr

Prep time30 min

Cook time30 min

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Ingredients

4 servings

For the rice

1 ½ cups short-grain white rice, uncooked

For the sauce

2 tbsp gochujang
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Trader Joe's Gochujang Korean Fermented Red Pepper Paste 7.05 oz Gochujang Hot Pepper Paste Sunny's Gourmet Products Korean Gochujang Fermented Hot Pepper Sauce 15.5 oz
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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 oil or sunflower oil)

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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