Name: Korean Bibimbap
Cook time: 10 min
Total time: 10 min
Yield: 2
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; 1 Tbsp. sweet chili sauce; 1 tsp. Sriracha sauce; 2 tsp. brown sugar; 1 tsp. soy sauce; 1 ½ tsp. rice vinegar

Korean Bibimbap

Servings

Prep Time

0 minutes

Cook Time

10 minutes

Skillets

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

Spicy Chili Sauce:

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.