cook rice with a generous pinch of salt according to package directions (about 45 minutes), then fluff with a fork
Vegetable namul
make carrot namul: heat 1 tsp of neutral oil in a sauté pan over medium-low heat, sauté 1 clove of minced garlic until fragrant but not browned 1-2 minutes, add carrot and scallion and sauté until tender, about 3-4 minutes; season with 1/2 tsp sesame oil and a pinch of salt, sprinkle with sesame seeds, remove and set aside
make spinach namul: in same pan, heat 1 tsp of neutral oil over medium-low heat, sauté 1 clove of minced garlic until fragrant but not browned 1-2 minutes, add spinach and cook until just wilted, about 2 minutes; season with 1/2 tsp sesame oil and a pinch of salt, sprinkle with sesame seeds, remove and set aside
sauté shiitakes: in same pan, heat 1 tsp of neutral oil over medium-low heat, sauté 1 clove of minced garlic until fragrant but not browned 1-2 minutes, add sliced shiitakes and cook until almost tender, about 4 – 5 minutes; add 1 tsp coconut aminos or soy the last minute or two of cooking, sprinkle with sesame seeds, remove and set aside
Bibimbap Sauce
in a small bowl whisk sauce ingredients, adjust as needed; recipe makes a scant 1/4 cup, you can double quantities if you want more sauce
To assemble
place rice in bottom of two shallow serving bowls, then divide carrots, spinach and shiitakes evenly, serve hot with Bibimbap Sauce and optional banchan (sides)
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com