Sticky short-grain rice topped with garlicky sautéed carrots, zucchini, bean sprouts and sesame spinach, finished with a glossy gochujang-sesame sauce to stir through.
20m prep · 35m cook · 4 servings
Ingredients Instructions
2 cups Short-grain Rice 2 ½ cups Water 6 cups Spinach 2 whole Carrots 1 whole Zucchini 1 cup Bean Sprouts 3 cloves Garlic 1 tsp Salt ¼ cup Gochujang ¼ cup Sesame Oil 2 tbsp Tamari
Instructions 1 Rinse the rice in a bowl with several changes of cold water, swishing with your hand, until the water runs mostly clear; drain well. Meanwhile cut the carrots and zucchini into thin matchsticks, mince the garlic, and rinse and drain the bean sprouts. 2 Combine the drained rice and 2 1/2 cups water in a medium pot. Bring to a boil over high heat (about 5 minutes), then cover, reduce the heat to low and cook 15 minutes, until the water is fully absorbed. Remove from the heat and let rest, covered, for 10 minutes; the grains should be tender and slightly sticky. 3 While the rice cooks and rests, heat 2 tsp sesame oil in a large skillet over medium heat. Add the carrots, one-third of the garlic and a pinch of salt and cook, stirring, 3-4 minutes, until tender-crisp: bendable but still with a slight bite and not browned. Transfer to a plate. 4 In the same skillet, heat 2 tsp sesame oil, add the zucchini, another third of the garlic and a pinch of salt. Cook 2-3 minutes, stirring, until just softened and translucent at the edges but still holding its shape; do not let it go mushy. Transfer to the plate, keeping it separate. 5 Heat 1 tsp sesame oil in the skillet, add the bean sprouts and 1 tbsp tamari and toss 1-2 minutes, until slightly softened but still crunchy. Transfer to the plate. 6 Add the spinach and the remaining garlic to the skillet and toss 1-2 minutes, until just wilted and bright green. Transfer to a bowl, let cool for a minute, squeeze out the excess liquid, then toss with 1 tsp sesame oil and a pinch of salt. Taste all the vegetables and add a little more salt if needed. 7 Stir together the gochujang, 1 tbsp sesame oil and the remaining 1 tbsp tamari until smooth to make the sauce. 8 Fluff the rice and divide among 4 bowls. Arrange the spinach, carrots, zucchini and bean sprouts on top in separate sections. Spoon the gochujang sauce into the center and drizzle each bowl with the remaining sesame oil (about 3/4 tsp each). Mix everything together before eating. Estimated nutrition (per serving) Calories 540 kcal
Protein 11g
Carbs 90g
Fat 15g
Fiber 4g
Sodium 1190mg
Sugar 7g
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