Bibimbap with Gochujang Sauce

Ingredients

• White rice

  Short-grain, raw

  ½ cup or 100g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, sliced or 113g

• Spinach

  Raw

  1 cup or 30g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Gochujang

  Unknown

  2 tbsp or 38g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tsp or 10g

Directions

1. Cook the rice according to package instructions until the water is absorbed and the rice is tender and fluffy. Keep covered and set aside.
2. While the rice is cooking, heat a large skillet over medium heat. Add one-quarter of the sesame oil to coat the pan.
3. Cook the vegetables one type at a time until lightly browned, seasoning each with minced garlic and a dash of soy sauce. Add more oil as needed between batches.
4. Arrange the cooked vegetables in piles on a serving plate and cover to keep warm.
5. In the same pan, heat remaining oil and cook the eggs sunny-side up. Cover briefly to steam, then uncover and cook until whites are set.
6. Divide the rice between bowls, top with vegetables and eggs.
7. Serve with Gochujang and sesame seeds.

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