Our Gochujang Powder captures the heat and spice of traditional Korean gochujang paste in a convenient, shelf-stable dry powder. In this classic Korean bibimbap, the powder is blended with dates to make a rich, flavorful paste.
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients
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1/4 Cup Boiling Water
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1 Tablespoon Sesame Oil
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3 Tablespoons Gochujang Seasoning
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1 Cup Dried Sliced Shiitake Mushrooms, hydrated and drained
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1/2 Zucchini
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1 Carrot, cut into matchsticks
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1 Cup Spinach, cooked, drained
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4 Eggs
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2 Cups Organic White Jasmine Rice, cooked
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1 Cup Prepared Kimchi
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Toasted Sesame Seeds, garnish
Directions
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Soak dates in hot water for 15 minutes. Add dates, water, 1 tablespoon of sesame oil and Gochujang Powder to processor and pulse until smooth. Set aside.
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Pour 1/2 tablespoon sesame oil into large skillet over medium heat. Add mushrooms and cook until tender and soft. Set aside. Add another 1/2 tablespoon sesame oil to skillet, add zucchini and cook until tender, about 3 minutes. Repeat with carrots, and cook for about 8 minutes. Add cooked spinach last and heat through.
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Pour remaining sesame oil into non-stick skillet over medium heat. Crack in eggs, and cook until whites have set, but yolk is still very runny.
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Add 1/2 cup of rice to large bowl, then add a little bit of each ingredient around edges of bowl. Top with fried egg. Repeat with other bowls. Serve with gochujang date paste and sesame seeds.