Barley Free Black Pepper Mushroom Bibimbap with Snow Peas
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
For the sauce
- 3 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp water
For the mushrooms
- 1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced ¼ inch thick
- 2 tbsp neutral oil, divided
- 3 garlic cloves, minced
- 1 tsp freshly ground black pepper
- 1 tbsp soy sauce
For the vegetables
- 8 oz snow peas, strings removed
- 2 medium carrots, julienned
- 5 oz baby spinach
- 1 tsp sesame oil
- ½ tsp salt
For the eggs
- 4 large eggs
- 1 tsp neutral oil
For serving
- 2 tsp sesame seeds
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then drain. Add 2 1/4 cups water and bring to a boil over high heat. Reduce heat to the lowest setting, cover tightly, and cook for 15 minutes, until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, whisk together the gochujang, 1 tbsp sesame oil, 1 tbsp soy sauce, rice vinegar, sugar, and 1 tsp water in a small bowl until smooth. Set aside.
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