Cook rice according to package directions. Set aside.
Meanwhile, whisk together gochujang sauce, soy sauce, rice vinegar, garlic, and honey. Taste test for spice and sweetness level.
In a skillet, heat vegetable oil or butter over medium heat. Add the garlic and stir continuously for 30 seconds to 1 minute until fragrant. Add spinach and continue stirring until wilted. Remove from skillet and set aside. Add carrot ribbons (if you want them cooked) and cook for 2-3 minutes until tender.
In a separate skillet, heat sesame oil over medium heat. Add the rice (approximately 2 cups cooked) in an even layer and let cook until golden brown for approximately 3-5 minutes (be careful not to overcook though!). Stir and let brown a minute or two more if desired.
Meanwhile, lightly coat a skillet in oil or butter and cook the eggs as desired (I prefer sunny side up or fried).
Assemble bowls by layering rice, and adding spinach, cucumber, kimchi, cilantro, and green onions. Drizzle sauce on top. Stir to combine as desired and dig in!
I equally prefer mushrooms in place of spinach - as I mentioned in the post, mix and match as you choose!
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Spicy Vegetarian Bibimbap https://www.forkinthekitchen.com/spicy-vegetarian-bibimbap/ April 20, 2018