Description

Ingredients

• 🍚 300 g short grain rice (1½ cups / 10.6 oz) Original: 🍚 300 g short grain rice (1½ cups / 10.6 oz)
• 💧 450 ml water for rice (1⅞ cups / 15 fl oz) Original: 💧 450 ml water for rice (1⅞ cups / 15 fl oz)
• 🍄 250 g mushrooms, sliced (3 cups / 8.8 oz) Original: 🍄 250 g mushrooms, sliced (3 cups / 8.8 oz)
• 🥕 150 g carrots, julienned (1½ cups / 5.3 oz) Original: 🥕 150 g carrots, julienned (1½ cups / 5.3 oz)
• 🥒 200 g zucchini, matchsticks (2 cups / 7 oz) Original: 🥒 200 g zucchini, matchsticks (2 cups / 7 oz)
• 🌱 200 g bean sprouts (4 cups / 7 oz) Original: 🌱 200 g bean sprouts (4 cups / 7 oz)
• 🥬 200 g spinach (7 oz) Original: 🥬 200 g spinach (7 oz)
• 🧄 12 g garlic, minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, minced (4 cloves / 0.4 oz)
• 🧅 80 g scallions, sliced (⅔ cup / 2.8 oz) Original: 🧅 80 g scallions, sliced (⅔ cup / 2.8 oz)
• 🫒 30 ml neutral oil, divided (2 tbsp / 1 fl oz) Original: 🫒 30 ml neutral oil, divided (2 tbsp / 1 fl oz)
• 🌿 10 ml toasted sesame oil, divided (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil, divided (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🧂 6 g fine sea salt, divided (1 tsp / 0.21 oz) Original: 🧂 6 g fine sea salt, divided (1 tsp / 0.21 oz)
• Gochujang sauce
• 🌶️ 45 g gochujang, use vegan if needed (3 tbsp / 1.6 oz) Original: 🌶️ 45 g gochujang, use vegan if needed (3 tbsp / 1.6 oz)
• 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz) Original: 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz)
• 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz) Original: 🍶 20 ml rice vinegar (4 tsp / 0.7 fl oz)
• 🥣 15 ml soy sauce (1 tbsp / ½ fl oz) glutensoy Original: 🥣 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🧄 4 g garlic, grated (1 clove / 0.14 oz) Original: 🧄 4 g garlic, grated (1 clove / 0.14 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 💧 15–30 ml warm water to loosen (1–2 tbsp / ½–1 fl oz) Original: 💧 15–30 ml warm water to loosen (1–2 tbsp / ½–1 fl oz)

Preparation

• Cook the rice Rinse rice until the water runs mostly clear, then cook with 450 ml water in a pot or rice cooker, rest covered 10 minutes, then fluff. 🍚
• Mix the sauce Whisk gochujang, honey, vinegar, soy sauce, garlic, sesame oil, and enough warm water to make it spoonable, about 15 seconds. 🥣
• Sauté mushrooms properly Heat a 28 cm (11 in) skillet over medium high 2 minutes, add 10 ml oil, cook mushrooms 6–7 minutes until browned, season with 2 g salt, finish with 2 ml sesame oil. 🍄
• Cook carrots and zucchini In the same skillet add 10 ml oil, sauté carrots 2 minutes, remove, then sauté zucchini 2 minutes, season each lightly with salt and a few drops of sesame oil. 🥕
• Blanch sprouts Boil a small pot of water, blanch bean sprouts 60 seconds, drain well, toss with 2 ml sesame oil and a pinch of salt. 🌱
• Garlic spinach In a pan add 10 ml oil, cook half the garlic 20 seconds, add spinach and 2 g salt, toss 60–90 seconds until just wilted, finish with 2 ml sesame oil. 🥬
• Assemble like a pro Divide rice into 4 bowls, arrange veggies in sections, add mushrooms on top, spoon sauce in the center, sprinkle scallions and sesame seeds, then mix at the table. ✨

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