Korean Style Rice Bowl with Mustard Greens
- 1 bunch, stemmed and ribboned Cal-Organic Mustard Greens
- 4-5, matchstick sliced Cal-Organic Red Radishes
- 2 cups Cal-Organic Shredded Carrots
- 4, thinly sliced Cal-Organic Green Onions
- 1 lb. thinly sliced shiitake mushrooms
- 4 cups cooked brown or white rice, warm
- 4 runny, fried eggs
- 2 cloves, minced garlic
- 2 cups bean sprouts
- 2 tbsp. divided rice vinegar
- 2 tbsp. soy sauce
- 2 tbsp. vegetable oil
- 1 tsp. sesame seeds
- 1/4 cup gochujang, or favorite hot sauce
- In a large skillet over medium-high heat, heat 1 tablespoon of oil then add greens, in batches if necessary until it is wilted, about 5-6 minutes. Add garlic and cook for 2 more minutes. Remove from heat and stir in 1 tablespoon rice vinegar and sesame seeds. Remove to a bowl and set aside.
- Wipe out skillet, place over high heat, then add remaining oil and heat until shimmering. Add mushrooms and cook, stirring occasionally until softened and starting to brown around the edges. Remove to a bowl and set aside.
- In a small bowl, whisk together gochujang, soy and remaining vinegar.
- Divide rice, toppings and sauce between four bowls. Add toppings and sauce to each in stripes, with a fried egg in the middle. Stir all together incorporating the sauce and egg yolk to coat the toppings and rice before eating.
Tips for storing carrots
Store carrots in a resealable plastic bag or other airtight container.
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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