Korean Bibimbap
2
0 minutes
10 minutes
Ingredients
2 Tbsp. soy sauce
2 tsp. brown sugar
1 Tbsp. rice vinegar
½ tsp. fish sauce
1 tsp. minced garlic
1 tsp. salt
8 oz sliced mushrooms
2 medium carrots, julienned with julienne blade
2 cups baby spinach
1 (8 oz) package bean sprouts
Cooking spray
1 ½ cups cooked white rice
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1 Tbsp. sweet chili sauce
1 tsp. Sriracha sauce
2 tsp. brown sugar
1 tsp. soy sauce
1 ½ tsp. rice vinegar
Directions
In a small bowl, combine the soy sauce, brown sugar, rice vinegar fish sauce minced garlic and salt. Set aside.
In a large skillet, heat a few sprays of cooking spray over medium-high heat. Sauté the carrots and mushrooms until tender-crisp, about 4-5 minutes.
Add the spinach, bean sprouts and soy sauce mix and continue to sauté until spinach is wilted, about 2-3 more minutes.
In a small bowl mix together the spicy chili sauce ingredients.
Place ¾ cup rice into two bowls and split the sautéed vegetables between the two bowls. Top with the spicy chili sauce.
Top with a fried egg if desired.