Classic Korean Bibimbap Recipe

Ingredients (13)

• 2 cups medium-grain Korean rice, or Japanese rice
• 1 large cucumber, sliced into thin strips
• 1 1/2 cups spinach, parboiled and squeezed of excess water
• 2 tablespoons sesame oil, divided
• 2 teaspoons salt, divided
• 1 dash sesame seeds
• 1 1/2 cups bean sprouts, parboiled and squeezed of excess water
• 2 carrots, julienned
• 4 shiitake mushrooms, rehydrated if dried, sliced
• 1 medium zucchini, sliced into thin strips
• 1/2 pound meat, optional
• Fried egg, optional
• Gochujang, or red pepper paste, for serving