Bibimbap with Gochujang Sauce

dinner · ⏱ 40 min · 2 portions · 70.0 g carbs / portion · allergens: egg, sesame, soy

v3 · rb0e705f985 20260727Z1751 1¼ tsp sesame oil 237 ml mung bean sprout 237 ml carrot 473 ml rice 113 g shiitake mushroom 1 piece gochujang sauce sesame seed to taste sea salt to taste 🔪 thinly slice and toss cucumber slices with rice vinegar and salt 🍳 ⏱ 1 min boil bean sprouts, then drain and set aside 🍳 ⏱ 1-2 min cook carrots with sesame oil and salt, then set aside 🍳 cook spinach with tamari for 30 seconds, then squeeze out excess water 🌀 mix gochujang sauce 🍽 assemble bowls with rice and vegetables 🍽 top with fried egg or baked tofu add sautéed shiitake mushrooms if using 🍽 sprinkle with sesame seeds and drizzle gochujang sauce 🍽 serve with kimchi and scallions if desired Bibimbap 🎉 0.5 pieces cucumber ½ tsp rice vinegar 946 ml spinach ½ tsp tamari 2 pieces egg 237 ml tofu kimchi to taste scallion to taste cucumber, rice vinegar ⅓ tsp ¾ tsp spinach, tamari egg, tofu shiitake mushroom sesame seed kimchi, scallion
http://flowcooking.food/en-us/recipe/818/bibimbap-with-gochujang-sauce/