Korean-Style Kale & Carrot Bibimbap

🥘 Ingredients

• black
• black pepper
  1 pinch
• butter
  1 tbsp
• carrot
  1 c
• cooking
• cooking oil
  2 tbsp
• crispy
• crispy fried onions
  2 tbsp
• eggs
  2 pieces
• garlic
  1 clove
• gochujang
• gochujang sauce
  1 tbsp
• jasmine
• jasmine rice
  ½ cup
• kale
  2 c
• mayonnaise
  2 tbsp
• salt
  1 pinch
• scallions
  2 pieces
• sesame
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• soy
• soy sauce
  1 tbsp
• sugar
  ⅛ tsp
• water
  1¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   eggs jasmine rice kale soy sauce garlic sesame seeds sesame oil mayonnaise crispy fried onions carrot scallions gochujang sauce salt sugar cooking oil butter black pepper water

   eggs: 2 pieces, jasmine rice: ½ cup, kale: 2 c, soy sauce: 1 tbsp, garlic: 1 clove, sesame seeds: 1 tsp, sesame oil: 1 tsp, mayonnaise: 2 tbsp, crispy fried onions: 2 tbsp, carrot: 1 c, scallions: 2 pieces, gochujang sauce: 1 tbsp, salt: 1 pinch, sugar: ⅛ tsp, cooking oil: 2 tbsp, butter: 1 tbsp, black pepper: 1 pinch, water: 1¼ cups
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
3. 

   3

   Meanwhile, in a small pot , combine jasmine rice, water , and salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine, water, salt
4. 

   4

   While rice cooks, trim and thinly slice scallions , separating whites from greens. Peel and mince garlic . Remove and discard any large stems from kale ; chop into bite-size pieces. Shred carrot , soften butter , and measure out soy sauce, sesame oil, and crispy fried onions.

   scallions, garlic, kale, carrot, butter, soy, sesame, crispy
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites and garlic; cook, stirring, until fragrant ⏱️ 30 seconds .

   cooking
6. 

   6

   While kale cooks, mix mayonnaise , gochujang sauce, and sugar in a small bowl . Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   mayonnaise, gochujang, sugar, water
7. 

   7

   Heat another drizzle of cooking 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 black pepper.

   cooking, eggs, black
8. 8

   Fluff rice with a fork. Stir in half the sesame seeds.

   sesame