Recipe from The CSA Cookbook by Linda Ly

This is a classic Korean dish, rice bowl.  The beauty is you can use any combination of veg from the box, chard, spinach, cabbage, leeks, stir-fry mix.  Instead of carrots use butternut squash!

For the Sauce:

1/4 cup Gochujang - Korean red pepper paste

2 TB Hot Water

1 TB Rice Vinegar

1 TB Sesame Oil

1 TB Toasted Sesame Oil

1 TB toasted Sesame Seeds

2 Garlic cloves, minced (use that microplane)

For the Rice:

2 cup uncooked White Rice, rinsed

4 cups Water

For the Bibimbap:

8 cups packed Greens, use Stir Fry Mix, Spinach, Chard, Cabbage

1 TB Sesame Oil

1 tsp toasted Sesame Seeds

3 TB Olive Oil, divided

2 Zucchini (I would skip this one because they aren’t in season for us now), thinly sliced

2 Carrots, cut into 3” matchsticks (I would use butter squash from the box instead)

1 cup packed Pea Sprouts

4 Eggs

To make the sauce, combine all of its ingredients in a small bowl and set aside.  To make the rice, bring the rice and the water to a boil in a medium saucepan.  Reduce the heat, cover, and simmer until the water is absorbed and the rice is cooked through, about 25 minutes.  

Meanwhile, bring another medium saucepan of salted water to a boil.  Blanch the greens about 1 minute, then drain and thoroughly squeeze out all the liquid.  Gather the greens into a clump and coarsely chop.  Transfer to a large platter, then drizzle the sesame oil and scatter the sesame seeds on top.  

Heat a large skillet over medium-high heat and add 1 TB of the olive oil.  Stir in the zucchini and cook until tender, about 3 minutes.  Transfer the zucchini to the same platter as the greens.  In the same skillet over medium-high heat, add 1 TB of the olive oil, stir in the carrots (or butternut squash), and cook for about 5 minutes until tender.  

Transfer the carrots to the platter.  Divide the rice among four bowls and arrange the greens, zucchini, carrots, and pea sprouts on top of the rice.  

Reheat the same skillet over medium-high heat and add the remaining 1 TB olive oil, swirling it around to coat the surface.  Crack the eggs into the skillet, making sure the whites don’t run into each other.  Cover and reduce the heat to low.  Cook until the whites are set and the edges start to brown, about 5 minutes.  Top each bowl with a fried egg and serve with a few spoonfuls of sauce to taste.