sesame sauteed vegetables / eggs
- Rice, brown or white - 1.5 cups
- Gochujang (Korean red pepper paste, sub harissa or Sriracha) - 1/2 tsp (to taste)
- Sesame sauteed vegetables (ingredients listed separately) - ~2 cups
- Eggs - 4
- Carrots, large - 1 , matchsticks
- Zucchini, medium - 1 , matchsticks
- Bell peppers, red - 1 , matchsticks
- Garlic - 3 cloves , minced
- Chinese kale (sub bok choy or broccolini) - 6 oz , chopped
- Oil, toasted sesame - 1 Tbsp
- Sesame seeds, white - 1 Tbsp
- Lemons - 1/2 , juice of
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Heat a skillet or saute pan that you have a lid for over medium-high heat. Add sesame oil, sesame seeds and garlic and saute until garlic softens, ~2 minutes. Add carrots, zucchini, bell peppers and kale and saute until tender, 7 to 8 minutes. Season with some salt and pepper and squeeze lemon juice over the top.
Stir in prepared rice and Gochujang (or other hot sauce), to taste.
Crack eggs directly over bibimbap. Lower heat to medium, cover, and cook for ~5 minutes, or until eggs are done to your liking.
Enjoy bibimbap fresh off the stove, divided between serving bowls. Use spoon and fork or chopsticks to mix all ingredients with the egg as you eat!