By Ebenezer Obiri
Julienne the carrot and slice the zucchini and mushrooms if not already prepped.
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add the sliced mushrooms and sauté until soft, about 5 minutes. Season with a pinch of salt and pepper. Remove from the pan and set aside.
In the same pan, add the julienned carrot and sliced zucchini. Sauté for about 5 minutes until they are tender-crisp. Season with a pinch of salt. Remove from the pan and set aside.
Blanch the spinach in boiling water for 1-2 minutes until just wilted, then drain and squeeze out excess water. Season the spinach with soy sauce and set aside.
Heat the remaining 1 tablespoon of sesame oil in the pan over medium heat. Add the blanched spinach and sauté quickly for about 1 minute to warm through. Remove and set aside.
In a small bowl, mix the gochujang with 1 tablespoon of water to thin it a bit for easier mixing later on.
Divide the cooked brown rice into two bowls. Arrange the sautéed mushrooms, carrots, zucchini, and spinach on top of the rice, each in its own section around the bowl.
Fry the eggs sunny-side up in a small pan with some vegetable oil, seasoning lightly with salt and pepper. Top each rice bowl with a fried egg.
Drizzle each bowl with the gochujang sauce and sprinkle with sesame seeds to garnish. Serve immediately, mixing everything together just before eating.
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By Ebenezer Obiri
This Korean Vegetarian Main Dish recipe is ready in 40 minutes and features cooked brown rice, carrot, zucchini and other delicious ingredients. Contains 520 calories total.
Julienne the carrot and slice the zucchini and mushrooms if not already prepped.
In a large pan, heat 1 tablespoon of sesame oil over medium heat. Add the sliced mushrooms and sauté until soft, about 5 minutes. Season with a pinch of salt and pepper. Remove from the pan and set aside.
In the same pan, add the julienned carrot and sliced zucchini. Sauté for about 5 minutes until they are tender-crisp. Season with a pinch of salt. Remove from the pan and set aside.
Blanch the spinach in boiling water for 1-2 minutes until just wilted, then drain and squeeze out excess water. Season the spinach with soy sauce and set aside.
Heat the remaining 1 tablespoon of sesame oil in the pan over medium heat. Add the blanched spinach and sauté quickly for about 1 minute to warm through. Remove and set aside.
In a small bowl, mix the gochujang with 1 tablespoon of water to thin it a bit for easier mixing later on.
Divide the cooked brown rice into two bowls. Arrange the sautéed mushrooms, carrots, zucchini, and spinach on top of the rice, each in its own section around the bowl.
Fry the eggs sunny-side up in a small pan with some vegetable oil, seasoning lightly with salt and pepper. Top each rice bowl with a fried egg.
Drizzle each bowl with the gochujang sauce and sprinkle with sesame seeds to garnish. Serve immediately, mixing everything together just before eating.
Calories per Serving: 520
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