Bibim Bop (Korean Rice Bowl) Recipe – TumTree

Ingredients

• 3 Tablespoons store-bought gochujang chile paste (now sold at Smiths/Fred Meyer)
• 1 Tablespoon coconut aminos or fish sauce
• 1 Tablespoon sesame oil
• 2 cloves garlic, crushed
• 1 Tablespoon granulated stevia or monkfruit (totally optional if you don't relish the flavor)
• 3 cups brown rice (any variety) cooked up to make 6 cups, enough for everyone
• 3-4 medium size carrots, cut into thin ribbons with a vegetable peeler or chefs knife
• 3-4 small zucchini, quartered lengthwise and thinly sliced
• 1/2 large cucumber, halved lengthwise, seeded and thinly sliced
• big handful of bean sprouts (6-ish ozs)
• sesame oil to season c
• coconut aminos to season
• olive or avocado oil for frying
• 8 ounces shiitake mushrooms, stemmed and sliced
• 10 ounces spinach
• 6 large eggs
• toasted sesame seeds (black ones win the beauty contest every time)
• a few leaves of baby salad greens or watercress for garnish (optional)