Bibimbap with mushrooms

4 servings

Ingredients

Marinade

• 2 tsp Japanese soy
• 1 tsp sugar
• 2 tsp sesame oil
• 1 tbsp white wine
• 2 grated garlic cloves
• 1/2 dl thinly sliced scallions
• 300 g sliced mushrooms, for example, portabello or mushrooms.
• 4 portions of rice
• 4 eggs
• 1 tbsp cooking oil

For serving

• 3 dl kimchi
• 1 batch of marinated spinach with sesame 
• 1 batch of marinated bean sprouts 
• 1 batch of pickled cucumber with chili 
• 3 tbsp gochujang

Directions

1. Mix all the ingredients for the marinade and then add the mushrooms. Let rest for at least 20 minutes.
2. Boil the rice according to the instructions on the package.
3. Fry the eggs in the oil. Fry the mushrooms in a frying pan on high heat for about 5 minutes.
4. Put the rice in the bottom of 4 bowls. Top with kimchi, marinated spinach with sesame, marinated bean sprouts, and chili cucumber separately and finish with the egg. Serve with gochujang.