Nitrate & Nitrite Free Classic Mushroom Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 2 cups short-grain white rice, uncooked
- 2 Ā½ cups water
For the gochujang sauce
- 3 tbsp gochujang (korean chili paste)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 garlic clove, minced
For the toppings
- 12 oz mixed mushrooms (shiitake, cremini, or oyster), stems trimmed, thinly sliced
- 2 medium carrots, julienned
- 2 medium zucchini, julienned
- 4 oz fresh baby spinach
- 3 tbsp neutral oil (such as vegetable oil or canola oil), divided
- 2 tbsp soy sauce, divided
- 2 tsp sesame oil, divided
- 1 tsp toasted sesame seeds, plus more for serving
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 tbsp sesame oil
- 2 green onions, 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 1/2 cups water, bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed and the rice is tender. Remove from heat and let sit, 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 minced garlic in a small bowl until smooth. Set aside.
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