Name: Classic Korean Bibimbap
Ingredients: 2 cups medium-grain Korean, or Japanese rice (Jati Calrice); 1 large cucumber, sliced into thin strips; 1 teaspoon salt, divided, more as needed; 1 1/2 cups parboiled spinach, squeezed of excess water; 4 teaspoons sesame oil, divided, more as needed; 2 dashes sesame seeds, divided; 1 1/2 cups blanched mung bean sprouts, squeezed of excess water; 2 medium carrots, julienned; 10 shiitake mushrooms, rehydrated if dried, sliced; 1 medium zucchini, sliced into thin strips; 1/2 pound meat, optional; Fried or medium-soft boiled eggs, optional; Gochujang, or red pepper paste, for serving

Classic Korean Bibimbap

Difficulty: Medium

Ingredients

2 cups medium-grain Korean, or Japanese rice (Jati Calrice)
1 large cucumber, sliced into thin strips
1 teaspoon salt, divided, more as needed
1 1/2 cups parboiled spinach, squeezed of excess water
4 teaspoons sesame oil, divided, more as needed
2 dashes sesame seeds, divided
1 1/2 cups blanched mung bean sprouts, squeezed of excess water
2 medium carrots, julienned
10 shiitake mushrooms, rehydrated if dried, sliced
1 medium zucchini, sliced into thin strips
1/2 pound meat, optional
Fried or medium-soft boiled eggs, optional
Gochujang, or red pepper paste, for serving

Directions

Gather the ingredients.
To begin, you’ll need to cook the rice in a rice cooker or on the stove.
Next, give the cucumber strips a salt water bath for 20 minutes.
Drain the cucumber strips using a sieve.
Then, season spinach with 2 teaspoons sesame oil, 1/2 teaspoon of salt, and 1 dash of the sesame seeds.
Season bean sprouts with 2 teaspoons sesame oil, the remaining 1/2 teaspoon salt, and the remaining dash of sesame seeds.
Add a drizzle of oil to a pan over medium-high heat. Sauté the carrots with a dash of salt until tender, but still crunchy, about 2 minutes. Remove from pan and set aside.
Next, sauté the mushrooms with a dash of salt, adding more oil if needed. Cook until soft and lightly browned, about 5 minutes. Remove from pan and set aside.
Add a drizzle of oil to the pan. Sauté the zucchini with a dash of salt until tender, about 4 minutes.
Place the cooked rice in a large bowl and arrange vegetables on top.
If desired, meat, egg, or both can be placed in the center.
Serve each helping with small bowls of gochujang and sesame oil.

Notes

Credit to: Naomi Imatome-Yun (https://www.thespruceeats.com/classic-korean-bibimbap-recipe-2118765)