Bibimbop with Korean Stir Fry Simmer Sauce

Bibimbop with Korean Stir Fry Simmer Sauce

Bibimbop with Korean Stir Fry Simmer Sauce
 
Ingredients
  • 1.5 cups uncooked basmati rice
  • 6 ounces shiitake mushrooms, stems removed
  • 1 7-ounce pack Saffron Road Korean Stir Fry Simmer Sauce
  • 1 large head of kale, leaves thinly sliced
  • 2 cups grated carrot
  • 8 ounces mung bean sprouts
  • 4 to 8 eggs, sunny side up
  • Kimchi or pickled cucumbers for serving, optional
Instructions
  1. Prepare the rice according to package instructions.
  2. Add 3 tablespoons of the Saffron Road Korean Stir Fry Simmer Sauce to a medium nonstick skillet and heat to medium. Add the shiitake mushrooms, and sauté until softened, about 6 to 8 minutes. Note: reserve remaining stir fry sauce for serving the bibimbap
  3. Add the chopped kale to a skillet along with 2 tablespoons of water. Heat over medium until kale has softened, about 3 minutes.
  4. Assemble bibimbop bowls by adding desired amount of cooked rice, sautéed shiitake mushrooms, steamed kale, raw grated carrot, mung bean sprouts, and sunny side up eggs. Add a dollop of Saffron Road Korean Stir Fry Simmer Sauce for serving. You can also serve with kimchi and/or pickled cucumbers.