By Ebenezer Obiri
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the carrot and zucchini, season with a pinch of salt and pepper, and sauté until just tender. Remove from the pan and set aside.
In the same pan, add the sliced mushrooms and cook until they are tender and slightly browned. Sprinkle a bit of salt and pepper. Remove and set aside.
In a small bowl, mix the gochujang, soy sauce, and a teaspoon of sesame oil. Adjust the gochujang amount if you prefer less heat.
Heat a non-stick pan over medium-high heat and add a drizzle of sesame oil. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny. Season with a little salt and pepper.
To assemble, divide the cooked brown rice between two bowls. Arrange the sautéed vegetables and blanched spinach around the edges of the bowls in sections. Place the fried egg on top.
Drizzle each bowl with the gochujang sauce. Garnish with sesame seeds if desired. Serve immediately, encouraging diners to mix everything together before enjoying.
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By Ebenezer Obiri
This Vegetarian Korean Main Course recipe is ready in 40 minutes and features brown rice, carrot, julienned, zucchini, sliced and other delicious ingredients. Contains 450 calories total.
Heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the carrot and zucchini, season with a pinch of salt and pepper, and sauté until just tender. Remove from the pan and set aside.
In the same pan, add the sliced mushrooms and cook until they are tender and slightly browned. Sprinkle a bit of salt and pepper. Remove and set aside.
In a small bowl, mix the gochujang, soy sauce, and a teaspoon of sesame oil. Adjust the gochujang amount if you prefer less heat.
Heat a non-stick pan over medium-high heat and add a drizzle of sesame oil. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny. Season with a little salt and pepper.
To assemble, divide the cooked brown rice between two bowls. Arrange the sautéed vegetables and blanched spinach around the edges of the bowls in sections. Place the fried egg on top.
Drizzle each bowl with the gochujang sauce. Garnish with sesame seeds if desired. Serve immediately, encouraging diners to mix everything together before enjoying.
Calories per Serving: 450
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