Name: Korean Vegetable Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 15ml Rice Vinegar; 200 g Mushrooms, sliced; to taste Salt; 30ml Gochujang; 100 g Spinach; 15ml Honey; 1/2 Cucumber, julienned; to taste Black Pepper; 1 Carrot, julienned; 30ml Water; 2 cloves Garlic, finely chopped; 5ml Ginger, finely grated; 4 Eggs, fried; 15ml Sesame Oil; 3 Spring onions, sliced; 300 g Jasmine Rice; 15ml Sesame Seeds; 30ml Soy Sauce

Method

15 mins prep20 mins cook35 mins total

Cook the rice and keep it warm.
Whisk together the gochujang, soy sauce, vinegar, honey and water to make a pourable sauce.
Heat the sesame oil in a large frying pan. Add the garlic and ginger and cook for 30 seconds.
Add the mushrooms and cook until browned. Stir in the carrot and cook for 2 minutes.
Add the spinach and cook just until wilted. Season lightly.
Fry the eggs to your liking.
Serve rice bowls topped with the veg, sauce, spring onions and sesame seeds, with a fried egg on top.