2cupsspinach, (approximate) washed and roughly chopped)
2large handfuls mung bean sprouts
3-4shiitake mushrooms, sliced
1radish, finely sliced
1spring onion, finely sliced
Black and white sesame seeds, to garnish (optional)
1tablespooncooking oil, I used rice bran oil
2teaspoonsesame oil
2teaspoonsoy sauce, or tamari if gluten free
Instructions
For the sauce:
Mix all sauce ingredients together and set aside until serving time.
For the rice:
Start by washing your rice thoroughly. I do this by putting it in a sieve under a tap of running cold water. Agitate it with your hands until the water runs clear.
Put the rice into a small non-stick saucepan with a lid, add a pinch or two of salt and 1 ¼ cups of cold water.
Put the lid on and turn up the heat. Once the water starts to simmer, turn down to a very low heat and put a timer on for 10 minutes. After 10 minutes the water should be gone and there should be a barely audible crackling as the bottom of the rice starts to sizzle in the pan (if there's still some water I turn up the heat for 1-2 minutes at this point). Turn off the heat and leave it to sit and steam, without removing the lid, for another 10 minutes before serving. The end result should be perfectly just-cooked, sticky rice.
For the bibimbap:
While the rice is cooking, start by heating 1 tablespoon of cooking oil in a frypan (skillet) over moderate heat. Add the tofu and fry until crisp and golden on all sides, turning regularly to ensure every side gets done. Remove the tofu to a plate or push to one side of the frypan to continue cooking other ingredients.
Add 1 teaspoon of sesame oil to the frypan, once hot add the carrots and cook for 1-2 minutes. Remove from frypan or push to one side before continuing.
Add another 1 teaspoon of sesame oil to the frypan, once hot add the shiitake mushrooms and cook for 1-2 minutes. Add soy sauce or tamari and cook for another 1-2 minutes. Remove from the frypan or push to one side.
The traces of oil left in the frypan should be enough to cook the remaining spinach and sprouts (feel free to add another 1 teaspoon of sesame oil if you feel the need). Add spinach and quickly cook until wilted, then lastly the sprouts until just heated through.
To serve, spoon rice into two deep bowls (or heated dolsot, if you have them). Arrange the tofu and vegetables on top before garnishing with sliced radish and spring onion, and a sprinkle of black and white sesame seeds. Dress with a liberal few spoonfuls of gochujang sauce and eat immediately while everything is sizzling hot.