🟡
Medium
Ingredients
- 2 cups cooked white rice
- 1 cup spinach, blanched and seasoned
- 1 cup grated carrot
- 1 cup cucumber, julienned
- 1 cup zucchini, julienned and sautéed
- 8 oz shiitake mushrooms, sliced and sautéed
- 1 bean sprouts, blanched
- 2 eggs
- 2 tablespoons gochujang (red chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- to taste salt and pepper
Instructions
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1Prepare all vegetables by blanching spinach and bean sprouts, then season with salt, sesame oil, and garlic. Sauté mushrooms and zucchini separately.
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2Mix gochujang with sesame oil, sugar, garlic, and 1 tablespoon water to make the sauce.
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3Divide cooked rice into two bowls and arrange each vegetable and bean sprout in a separate section on top of the rice.
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4Fry one egg per bowl, keeping the yolk runny.
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5Place the fried egg on top of each bowl and drizzle with gochujang sauce.
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6Sprinkle sesame seeds over the top and serve immediately with the sauce on the side.
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7Mix all ingredients together before eating to combine flavors.