Teriyaki Mushroom Bibimbap with Sesame Scallions
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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 teriyaki glaze
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp honey
- 1 tsp cornstarch
For the mushrooms
- 1 lb mixed mushrooms (shiitake, cremini, and oyster), stems trimmed, caps sliced ¼ inch thick
- 2 tbsp neutral oil, divided
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
For the sesame scallions
- 6 scallions, thinly sliced, white and green parts separated
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 pinch salt
For the vegetables
- 2 medium carrots, julienned or cut into thin matchsticks
- 2 cups baby spinach
- 1 medium zucchini, cut into thin half-moons
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the eggs
- 4 large eggs
- 1 tsp neutral oil
- salt and pepper to taste
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tbsp water
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 the 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 10 minutes.
- 2
While the rice cooks, whisk together the soy sauce, mirin, sake, honey, and cornstarch in a small bowl until the cornstarch is fully dissolved. Set the glaze aside.
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