Korean-Style Kale & Carrot Bibimbap

🥘 Ingredients

• black pepper (divided)
  1 tsp
• butter (divided)
  2 tbsp
• carrots
  18 oz
• cooking oil (divided)
  4 tsp
• crispy fried onions
  2 unit
• eggs
  4 unit
• garlic
  4 clove
• gochujang sauce
  1 oz
• jasmine rice
  1.5 c
• kale
  8 oz
• mayonnaise (divided)
  4 tbsp
• salt (divided)
  1 tsp
• scallions
  4 unit
• sesame oil (divided)
  5.01 tsp
• sesame seeds (divided)
  1 tbsp
• soy sauce (divided)
  4 tbsp
• sugar (divided)
  ¼ tsp

🍳 Cookware

• baking sheet
• small pot
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Peel, trim, and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a large drizzle of cooking oil , salt , and black pepper . Roast on top rack until tender, 20-25 minutes.

   carrots: 18 oz, cooking oil: 4 tsp (divided), salt: 1 tsp (divided), black pepper: 1 tsp (divided)
2. 

   2

   Meanwhile, in a small pot (medium pot for 4 servings), combine jasmine rice , 1¼ cups water (2¼ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c
3. 

   3

   While rice cooks, trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Remove and discard any large stems from kale ; chop into bite-size pieces.

   scallions: 4 unit, garlic: 4 clove, kale: 8 oz
4. 

   4

   Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until fragrant, 30 seconds. Stir in kale, half the soy sauce (save the rest for serving), and ¾ cup water (1½ cups water for 4 servings). Cover and cook, stirring occasionally, until most of the liquid has evaporated and kale is wilted and tender, 6-8 minutes. Stir in 1 TBSP butter and ¼ tsp sesame oil (2 TBSP butter and ½ tsp sesame oil for 4). Season with salt and pepper to taste. Turn off heat; transfer to a bowl. Wash out pan.

   soy sauce: 4 tbsp (divided), butter: 2 tbsp (divided), sesame oil: 5.01 tsp (divided)
5. 

   5

   While kale cooks, mix mayonnaise , gochujang sauce , and ⅛ tsp sugar (¼ tsp for 4 servings) in a small bowl . Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with salt and pepper if desired.

   mayonnaise: 4 tbsp (divided), gochujang sauce: 1 oz, sugar: ¼ tsp (divided)
6. 

   6

   Heat a drizzle of oil in pan used for kale over medium heat. Once hot, crack eggs into pan and cover. Fry eggs to preference. Season with salt and pepper.

   eggs: 4 unit
7. 

   7

   Fluff rice with a fork. Stir in half the sesame seeds (all for 4 servings). Divide rice between bowls; top with kale, roasted carrots, and fried eggs in separate sections. Drizzle gochujang mayo over kale and carrots and sprinkle with crispy fried onions . Garnish everything with scallion greens. Serve with remaining soy sauce on the side. (This dish is meant to be mixed in the bowl before being enjoyed!)

   sesame seeds: 1 tbsp (divided), crispy fried onions: 2 unit