INGREDIENTS IN BOWLS:
1. Half English cucumber, thinly sliced
2. Half teaspoon rice vinegar
3. One and a quarter teaspoons of sesame oil (divided)
4. One cup of fresh mung bean sprouts
5. One cup of shredded carrots
6. Four cups of baby spinach
7. Half teaspoon of tamari
8. Two cups of cooked short-grain white rice
9. Two fried eggs, or One cup of cubed baked tofu
10. Four ounces of sautéed shiitake mushrooms, (this is optional)
11. One recipe of Gochujang sauce
12. Sesame seeds
13. Sea salt
14. Kimchi, (this is also optional for serving)
15. Chopped scallions (this is also optional for serving)
STEPS:
1. In a small bowl, put the cucumber slices with half teaspoon rice vinegar, quarter teaspoon of sesame oil and a pinch of salt then set aside.
2. Bring a small pot of water and boil. Drop in the bean sprouts and cook for 1 minute then drain and set aside.
3. Heat half teaspoon sesame oil in a medium skillet over normal temperature. Add the carrots and a pinch of salt, cook and stir for one to two minutes until it's a little bit soft and then remove from the pan and set aside. Heat half teaspoon of more sesame oil in the skillet and add the spinach and tamari. Cook, tossing, for thirthy seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
4. Gather the bowls with the bean sprouts, spinach, rice, carrots, and cucumber slices. Top with a fried egg or baked tofu (any one you want). Add the mushrooms, if using, sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with kimchi and scallions, if desired and the remaining gochujang sauce on the side. There!!!, your dish is served
HOPE YOU ENJOYED LEARNING THIS TODAY, ALWAYS COME BACK FOR MORE!!!
THANK YOU.
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