Bibimbap

Serves 8

• 2 large carrots
• 6 oz (170 g) spinach
• 4 cloves garlic
• 2 8-oz (225-g) boxes cremini mushrooms, sliced
• 2 small zucchinis, halved and sliced
• 1 lb (450 g) ground beef mixed with 1 tsp sesame oil, 2 Tbsp soy sauce, and 1 Tbsp honey
• eggs, for garnish
• kimchi, for garnish (optional)
• scallions and sesame seeds, for garnish

Rice

• 1 1/2 cups raw rice
• 2 cups water
• 1 tsp salt

Sauce

• 1/2 cup gochujang
• 2 Tbsp sesame oil
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar

To prepare the rice, place it in a small pot. Add the water and salt. Cover and cook over medium heat for 15 minutes, until the water is absorbed. Remove from heat and allow to sit for 5 minutes.

To prepare the sauce, mix all ingredients and set aside.

Sauté the vegetables one at a time in a frying pan sprayed with cooking spray, seasoning each one lightly with salt. Set aside.

If using ground beef, cook it in a frying pan in sesame oil for 10 minutes, or until nicely browned. Season with soy sauce and honey. Set aside.