Coconut Free Easy Bibimbap

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
2 ½ cups water

For the sauce

3 tbsp gochujang
O'Food Gochujang Brown Rice Red Pepper Paste 17.6 oz Mother in Law's Gochujang Fermented Chile Paste Concentrate Original Sempio Gochujang Hot Pepper Paste Seoul Gochujang Korean Chili Pepper Paste, Vegan Seoul Gochujang Fermented Korean Chili Pepper Paste, Vegan
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1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sugar
1 tsp water

For the vegetables and eggs

2 tbsp neutral oil, divided
2 medium carrots, julienned
2 medium zucchini, julienned
4 oz fresh baby spinach
8 oz cremini mushrooms, thinly sliced
2 tsp soy sauce
1 tsp sesame oil
salt and pepper, to taste
4 large eggs

For serving

1 tbsp sesame seeds (optional)
2 scallions, thinly sliced (optional)

Instructions

1
Combine the rice and 2 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. 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 1 tsp water in a small bowl until smooth. Set aside.

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