Cook The Book: Vegetarian Bibimbap

1. 1

   Bring about 1/4 inch water to a boil in a large pot. Add the spinach, cover, and steam until the leaves are just wilted, about 2 minutes. Immediately transfer to a colander and rinse with cold water. Squeeze the water from the spinach. Combine with the sesame oil, garlic, and salt. Set aside.

2. 2

   Heat the oil in a medium skillet over medium-high heat. Add the mushrooms and garlic and saute until the mushrooms are limp and just starting to brown, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.

3. 3

   Using the same skillet, heat the oil over medium-high heat. Add the carrots and saute until the carrots just turn limp, about 3 minutes. Remove from the heat. Season with salt, toss, and set aside.

4. 4

   Spoon 1 cup rice into each of 5 serving bowls. Arrange the cooked vegetables and grated cucumbers on top of the rice, dividing them evenly. Spoon 1 teaspoon sesame oil over each serving and pass the Seasoned Chile Paste for each person to add their own.

5. 5

   Combine all the ingredients in a small bowl. It will keep in a tightly sealed container in the refrigerator for about 1 week.

* Per serving · 4 servings · Values may vary.