This traditional Korean favourite can be prepared in advance for a quick and easy-to-assemble meal. Serve it with Kimchi and sprinkle with sesame seeds.
2 tbsp (30 mL)olive oil, divided
1 clove garlic, minced
1 cup (250 mL)baby spinach
1 cup (250 mL)bean sprouts
8 shitake mushrooms, sliced
1 small red bell pepper, seeded and julienned
1 large carrot, peeled and julienned
2 tbsp (30 mL)soy sauce
2 tsp (10 mL)sesame oil
1/4 tsp (1.25 mL)chili flakes (optional)
4 cups (1 L)cooked short grain rice
1/2 English cucumber, julienned
4 boiled eggs
ONE: In a large skillet, heat 2 tsp (10 mL) of the olive oil over medium heat. Cook garlic for 1 minute. Add spinach and cook until wilted (about 1 to 2 minutes), stirring occasionally; transfer to a plate. Add another 1 tsp (5 mL) of oil to the skillet and cook bean sprouts until tender-crisp (1 to 2 minutes). Repeat with remaining oil, mushrooms, red pepper and carrot, cooking each separately.
TWO: In a small bowl, combine soy sauce, sesame oil, and chili flakes (if using). To boil eggs, bring a small saucepan filled with water to a simmer over medium heat. Add eggs carefully with a spoon, one at a time. Simmer eggs for 7 minutes for a medium runny yolk. Remove eggs from water and peel under cold water.
THREE: Place 1 cup (250 mL) of the cooked rice into each of 4 medium shallow bowlsor reuseable containers. Arrange sections of spinach, bean sprouts, mushrooms, red pepper, carrot, and cucumber around the edge of the bowl in a circle. Top each bowl with an egg cut in half. Drizzle with soy sauce mixture.
This recipe is provided courtesy of Egg Farmers of Canada.