Breastfeeding Friendly Honey-Garlic Mushroom Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame seeds
For the mushrooms
- 1 lb mixed mushrooms (shiitake, cremini, or oyster), stems trimmed, sliced ¼ inch thick
- 2 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 2 tbsp honey
- 1 tbsp soy sauce
- ¼ tsp black pepper
For the vegetables
- 2 medium carrots, peeled and julienned
- 2 cups baby spinach
- 1 medium zucchini, julienned
- 1 tbsp sesame oil, divided
- ½ tsp salt, divided
- 1 cup bean sprouts
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan. 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, 1 tsp honey, and 1 tsp toasted sesame seeds in a small bowl until smooth. Set aside.
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