2tbspGochujang pastecan be found in Korean grocery stores
1tbspsesame oil
1tbspsugar
1tbspwater
1tbsptoasted sesame seeds
1tspapple cider vinegar
2clovesgarlicminced
Lentil "Bulgogi":
1tspolive oil
2clovesgarlicminced
119 oz canlentilsdrained and rinsed
2-4tspsoy sauce
1-4tspsugar
1-3tspsesame oil
1tbspchopped green onion
1tspsesame seeds
freshly ground pepper
1-2tbspwateroptional, if you like it saucier or need to tone down the flavours
Bibimbap:
4cupscooked riceJasmine, brown, etc.
olive or sesame oilfor sautéeing
2cupspacked fresh spinach
1cupsliced mushrooms
1carrotpeeled and julienned
½bell pepperjulienned
1small zucchinijulienned
4green onionssliced
Eggs:
4tspolive oil
4eggs
freshly ground salt & pepper to taste
Instructions
Gochujang Sauce:
In a small bowl, mix together Gochujang paste, 1 tbsp sesame oil, 1 tbsp sugar, 1 tbsp water, 1 tbsp toasted sesame seeds, apple cider vinegar and 2 cloves garlic, minced. Set aside.
Lentil Bulgogi:
Heat 1 tsp olive oil in a medium skillet over medium heat. Add 2 cloves minced garlic and cook until fragrant, about 1 minute. Add lentils, 2-4 tsp soy sauce, 1-4 tsp sugar, 1-3 tsp sesame oil, 1 tbsp chopped green onion and 1 tsp sesame seed. Season to taste with pepper. Add water if desired. Mix together well and remove from heat. Keep warm.
Bibimbap:
Heat a small skillet over medium-high heat and add a little oil. Sauté each of the vegetables separately, adding a little sesame oil each time and seasoning to taste with salt and pepper. Remove and keep warm, but separate.
Eggs:
Meanwhile, add 4 tsp olive oil to a medium sized skillet and heat over medium-low heat. Add eggs to pan. Cook until the tops of the whites are set, but the yolks are still runny.
Assemble:
Divide rice between two bowls. Place mushrooms, spinach, lentils, carrot, zucchini, sprouts and bell pepper around on top of the rice, alternating colours. Top with eggs and season with salt and pepper. Serve with Gochujang sauce.