Butternut Squash and Edamame Bibimbap with Spicy Gochujang Sauce
A vegetarian butternut squash and edamame bibimbap topped with a fried egg and a spicy gochujang sauce.
Yield: 4-6 servings
For the quick pickles
  • 1 cup Pompeian Organic Apple Cider Vinegar
  • 2 tbsp sugar
  • 1½ tsp salt
  • 1 cucumber, quartered lengthwise and thinly sliced
  • 1 large carrot, shredded
For the gochujang sauce
  • ¼ cup gochujang
  • 3 tbsp water
  • 2 tbsp toasted sesame oil
  • 1 tsp sugar
  • salt, to taste
For the rice
  • 2½ cups white rice
  • 2½ cups water
  • 1 tsp salt
For the bibimbap
  • Pompeian Avocado Oil Non-Stick Cooking Spray
  • 1 medium butternut squash, peeled and cut into ½-inch cubes
  • salt and black pepper, to taste
  • ½ cup water
  • 3 scallions, minced
  • 3 tbsp soy sauce
  • 3 garlic cloves, minced
  • 1 tbsp sugar
  • 4 tbsp Pompeian Smooth Extra Virgin Olive Oil, divided
  • 1 cup edamame
  • 1 cup peas
  • 10 oz baby spinach
  • 4 large eggs
For the quick pickles
  1. In a medium bowl, whisk together the apple cider vinegar, sugar, and salt. Stir in the cucumber and carrot, tossing to combine. Refrigerate for at least 30 minutes.
For the gochujang sauce
  1. Whisk together the gochujang, water, oil, and sugar in a small bowl. Set aside.
For the rice
  1. Combine the rice, water, and salt in a medium pot. Bring to a boil over high heat, then reduce the heat to lower. Cover and simmer for 7 minutes. Remove from the heat and allow to sit, covered, for 15 minutes or until tender.
For the bibimbap
  1. Heat oven to 400F.
  2. Arrange the butternut squash on a parchment-lined baking sheet. Spray with the avocado oil and season with salt and black pepper. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.
  3. While the squash cooks, stir together the water, scallions, soy sauce, garlic, and sugar.
  4. Heat a large Dutch oven over high heat. Add 1 tsp of the olive oil. Add in the edamame and peas. Stir to coat in the oil and then add in a third of the scallion mixture. Cook, stirring frequently, until the edamame and peas are warmed through and the liquid has evaporated. Transfer the edamame and peas to a bowl.
  5. Heat another tsp of the olive oil in the Dutch oven. Add the roasted butternut squash and stir to coat in the oil, then add in another third of the scallion mixture. Cook, stirring frequently, until the liquid has evaporated. Remove the squash to a second small bowl.
  6. Heat another tsp of the olive oil in the Dutch oven and add in the spinach and remaining scallion mixture. Cook until spinach is wilted, about 1-2 minutes. Transfer to a small bowl. Pour out any remaining liquid from the Dutch oven and wipe it out with a paper towel.
  7. In the now-empty pot, heat the remaining two tbsp of olive oil over high heat. Add in the cooked rice, pressing it into an even layer. Cook without stirring until the rice starts to brown and form a crust, about 2 minutes. Top the rice with the edamame, peas, squash, and spinach. Reduce the heat to low.
  8. Heat the remaining tbsp of olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and allow to cook to desired done-ness.
  9. Divide the rice mixture among four bowls. Top each with an egg, a spoonful of the pickled vegetables, and a drizzle of the gochujang sauce. Serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/10/butternut-squash-and-edamame-bibimbap-with-spicy-gochujang-sauce.html