Bibimbap

Makes four servings

Ingredients

For the sauce

¼ cup gochujang (available at PFC)

2 tablespoons hot water

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon toasted sesame seeds

2 garlic cloves, minced

For the rice

2 cups uncooked white rice, rinsed

4 cups water

For the Bibimbap

8 cups packed spinach

1 tablespoon toasted sesame seeds

3 tablespoons olive oil, divided

2 zucchini, cut into 3 inch matchsticks

1 cup pea sprouts

4 eggs

Directions

To make the sauce, combine all its ingredients in a small bowl and set aside.

To make the rice, bring the rice and the water to a boil in a medium saucepan. Reduce the heat, cover, and simmer until the water is absorbed and the rice is cooked through, about 20 minutes.

Meanwhile, bring another medium saucepan of salted water to a boil. Blanch the spinach for 1 minute, then drain and thoroughly squeeze out all the liquid. Gather the spinach into a clump and coarsely chop. Transfer the spinach to a large platter, then drizzle the sesame oil and scatter the sesame seeds on top.

Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. Stir in the zucchini and cook until tender, about 3 minutes. Transfer the zucchini the same platter as the spinach.

Divide the rice among four bowls and arrange the spinach, zucchini, carrots, and pea sprouts on top of the rice.

In the same skillet over medium-high heat, add 1 tablespoon of the olive oil, stir in the carrots and cook for about 5 minutes until tender. Transfer the carrots to the platter.

Reheat the same skillet over medium-high heat and add the remaining 1 tablespoon of olive oil, swirling it around to coat the surface. Crack the eggs into the skillet, making sure the whites don’t run into each other. (If your skillet won’t fit all the eggs at once, fry them in batches.) Cover and reduce the heat to low. Cook until the whites are set and the edges start to brown, about 5 minutes. Top each bowl with a fried egg and serve with a few spoonfuls of sauce to taste.