Cook The Book: Vegetarian Bibimbap

• 2 bunches spinach (about 8 ounces), trimmed and well rinsed
• 1 tablespoon Asian sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 10 shiitake or other mushrooms, trimmed and sliced
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 2 medium carrots, grated
• 1/2 teaspoon salt
• 5 cups hot cooked rice
• 2 pickling cucumbers, grated
• 5 teaspoons Asian sesame oil
• Seasoned Chile Paste (recipe follows)
• 4 tablespoons Korean chile paste (
• )
• 2 tablespoons Asian sesame oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sugar or Korean malt syrup (
• )

1. Bring about 1/4 inch water to a boil in a large pot. Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach. Combine with the sesame oil, garlic, and salt. Set aside.
2. Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and garlic and saute until the mushrooms are limp and just starting to brown, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.
3. Using the same skillet, heat the oil over medium-high heat. Add the carrots and saute until the carrots just turn limp, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.
4. Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables and grated cucumbers on top of the rice, dividing them evenly. Spoon 1 teaspoon sesame oil over each serving and pass the Seasoned Chile Paste for each person to add their own.
5. Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week.

bunches spinach, asian sesame oil, clove garlic, salt, vegetable oil, shiitake, clove garlic, salt, vegetable oil, carrots, salt, rice, pickling cucumbers, sesame oil, korean chile paste, asian sesame oil, soy sauce, garlic, sesame seeds, sugar

Taken from www.seriouseats.com/recipes/2011/02/cook-the-book-vegetarian-bibimbap-korean-recipe.html (may not work)