from LA @chef_daniellecampbell. Serves 2-4
Gochujang Sauce Ingredients: 1/2 Cup Hot pepper paste 2 Tbsp Honey 1 Tbsp Soy sauce 2 Garlic cloves, crushed or grated 3 Tbsp warm water Bibimbap
Ingredients: 2 Tbsp Canola oil 2 Cups Cooked brown rice 1 Cup Bean sprouts 2 Large carrots , julienned or shredded 2 Large Zucchini, julienned or shredded 1 Cup Purple cabbage, shredded 1 Cup Kimchee 2 Cups Spinach 2 Cups Assorted mushrooms, thinly sliced 4 Scallions , thinly sliced length wise 4 eggs 1 Tbsp Sesame oil 2 Tsp Toasted black sesame seeds
Directions: Gochujang Sauce Add hot pepper paste, honey, soy sauce, garlic and warm water to a bowl. Whisk until smooth, set aside.
Bibimbap Heat 1 Tbsp of canola oil in a wok or heavy bottom skillet on medium-high heat. Add mushrooms and cook until softened and browned, about 4 minutes. Season with salt and pepper, remove from pan and set aside. Add spinach to pan and cook until spinach is wilted , about 3 minutes. Season with salt and pepper, remove and set aside.
Heat 1 Tbsp of canola oil in a non-stick pan. Add eggs and cook until whites are cooked through. Remove and set aside.
Portion out rice into separate bowls. Add assorted vegetables, cabbage and kimchee. Top with egg, add scallions, drizzle with sauce and garnish with sesame seeds and sesame oil. Enjoy!