Bibimbap with Gochujang Lemon Sauce
Ingredients
- 2 bowls (2cups) Cooked rice
- 1 Carrot, thin stripes
- 1/2 Zucchini, thin stripes
- 50g (1cup) Shiitake mushroom, sliced
- 70g (1cup) Soybean sprouts, rinsed
- 30g (1cup) Spinach leaves
- 2 Eggs
- 1 Tbsp Oil
- Sesame seeds (optional)
- 2 Tbsp Gochujang with Lemon, Korean Chili Sauce, Gluten-Free
Directions
- 1 Place hot cooked rice in two serving bowls.
- 2 On a pan over high heat, add oil and sauté the vegetables in the order of carrot, shiitake mushroom, zucchini, and then soybean sprouts. Turn off the heat and add the spinach leaves just to wilt them.
- 3 On the rice bowl, place the sautéed vegetables towards the edge of each bowl, leaving a space in the middle.
- 4 Fry the eggs sunny-side-up and place in the middle of each bowl.
- 5 Sprinkle some sesame seeds and drizzle some Sempio GochuJang with Lemon to taste.
