Boribap (Korean Barley Rice Bowl)

🛒 Ingredients

• Cooked Barley Rice 200 g · 260 kcal
• Fresh Spinach 70 g · 16 kcal
• Mung Bean Sprouts 70 g · 22 kcal
• Carrots 50 g · 20 kcal
• Shiitake Mushrooms 50 g · 18 kcal
• Zucchini 50 g · 8 kcal
• Large Egg 50 g · 78 kcal
• Gochujang (Korean Chili Paste) 20 g · 45 kcal
• Soy Sauce 10 g · 5 kcal
• Sesame Oil 5 g · 45 kcal
• Garlic 5 g · 7 kcal
• Toasted Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Cook barley rice according to package instructions; typically, combine barley and white rice, rinse, and cook in a rice cooker or pot.
2. Prepare the vegetables: wash and chop spinach, mung bean sprouts, julienne carrots and zucchini, slice shiitake mushrooms.
3. Lightly sauté each vegetable separately in a pan with a little sesame oil, minced garlic, and a pinch of soy sauce until tender-crisp; set aside.
4. Fry a large egg sunny-side up or to your preferred doneness; the yolk should ideally remain runny.
5. To serve, place a generous portion of cooked barley rice in a large bowl, then artfully arrange the sautéed vegetables around it.
6. Top with the fried egg, a dollop of gochujang, and a sprinkle of toasted sesame seeds before serving.