Bibimbap

Ingredients

jasmine ricecooked

6 cups

cooking oil

3/4 tbsp

fresh spinachloosely packed

9 cups

toasted sesame oil

1 1/2 tsp

salt

3/8 tsp

ground beef

Pescatariangreen lentils cooked

3/4 lb1 1/2 cup

chili garlic sauce

3 tbsp

soy sauce

Soy-freecoconut aminosreduce brown sugar slightly as aminos are sweeter

1 1/2 tbsp1 1/2 tbsp

brown sugar

1 1/2 tbsp

carrotpeeled and grated

2 carrot

English cucumberthinly sliced

2 cucumber

green onionssliced

3 green onions

eggsfried or soft boiled

Veganextra-firm tofu pressed and pan-friedpress first, sear until golden

6 large eggs1 1/2 lb

kimchi

3/8 cup

sesame seeds

1 1/2 tbsp

Method

1. 01Cook jasmine rice if not already prepared. Rinse rice until water runs clear, then cook according to package directions or bring to boil, reduce heat to low, simmer 15 min covered without stirring, rest 5 min off heat, then fluff with fork.20 min
2. 02Heat cooking oil in a large skillet over medium heat. Add spinach and cook 2-3 min, stirring often, until wilted and dark green.
3. 03Drizzle sesame oil over spinach, sprinkle with salt, stir to coat. Transfer to a clean bowl.
4. 04Add ground beef to the same skillet over medium heat. Break into small crumbles as it browns until no pink remains and edges are slightly browned.5 min
5. 05Drain excess grease if needed. Add chili garlic sauce, soy sauce, and brown sugar. Stir well and cook 1 min until sugar dissolves and beef is evenly coated. Turn off heat.
6. 06Peel and grate carrot. Thinly slice cucumber into rounds or half-moons. Slice green onions.
7. 07Fry or soft boil eggs to your preference.
8. 08Assemble bowls. Start with 1 cup cooked rice, then top with 1/4 of the spinach, 1/4 of the beef, some grated carrot, sliced cucumber, one egg, and about 1 tbsp kimchi. Finish with sliced green onions and sesame seeds.