Crispy Bibimbap Rice Skillet

1. Rinse and drain sushi rice in a fine mesh sieve. Add rice to a small pot with 1 cup salted water and bring to a boil. Reduce heat to low and cover with a lid. Cook for 1517 minutes, or until grains are tender.

2. Meanwhile, slice cucumber into 1/4 inch rounds. In a medium bowl, combine cucumber, seasoned rice vinegar and a generous pinch of salt. Set aside. In a small bowl, whisk together garlic, honey, soy blend, one-third of sesame oil and gochujang to taste.

3. Heat 1 tbsp. water in non-stick skillet over medium-high. Add spinach and sugar and cook for 12 minutes or until wilted. Place spinach in a medium bowl and mix with sesame paste. Set aside. In the same skillet heat 2 tbsp. water over medium-high. Add edamame on one side and carrot to the other side.
Season to taste with salt and pepper, and cook 34 minutes, or until tender. Place separately on a plate and set aside. Carefully wipe skillet clean.

4. Heat 2 tbsp. oil to the skillet over medium-high. Crack eggs into skillet and season to taste with salt and pepper. When whites begin to set, reduce heat to medium-low and cook 23 minutes until whites are cooked. Or cook eggs to preference. Carefully place eggs on a plate. Set aside.

5. Carefully wipe skillet clean. Heat 2 tbsp. oil in the same skillet over medium-high. Spread cooked rice evenly over the bottom of the skillet and heat undisturbed for 34 minutes, or until the underside of rice is crisp. Drizzle remaining sesame oil over rice.

6. Top rice in skillet in sections with kimchi to taste, edamame, carrot, spinach and cucumber, removing it from the marinade. Top with eggs and drizzle sauce over everything. Garnish with toasted sesame seeds. Enjoy!