Chili Crisp & Egg Bibimbap

🥘 Ingredients

• Korean chili flakes
  1 tsp
• black pepper
• cooking oil
• crispy fried onions
  2 unit
• egg
  4 unit
• garlic
  2 clove
• garlic powder
  2 tsp
• gochujang aioli
  4 unit
• jasmine rice
  3 c
• purple sweet potato
  2 unit
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• baking sheet
• medium pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   While rice cooks, dice purple sweet potato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic . Trim and thinly slice scallions , separating whites from greens. Gently crush crispy fried onions in their package.

   purple sweet potato: 2 unit, zucchini: 2 unit, garlic: 2 clove, scallions: 4 unit, crispy fried onions: 2 unit
3. 

   3

   Toss sweet potato and zucchini on a baking sheet with a large drizzle of cooking oil , garlic powder , salt, and black pepper . Roast on top rack until browned and tender, 20-25 minutes.

   cooking oil, garlic powder: 2 tsp, black pepper
4. 

   4

   Meanwhile, in a medium pan , combine 4 tbsp oil, garlic, scallion whites, sesame seeds , crispy fried onions, ¼ tsp salt, and as many Korean chili flakes as you like (8 TBSP oil and ½ tsp salt for 4 servings); heat over medium-high heat. Once sizzling, cook, stirring frequently, until garlic is golden brown and mixture is fragrant, 2-3 minutes. Turn off heat; transfer to a small heatproof bowl. Wash out pan.

   sesame seeds: 2 tbsp, Korean chili flakes: 1 tsp
5. 

   5

   When veggies have 5 minutes remaining, heat a drizzle of oil in pan used for crisp crisp over medium heat. Once hot, crack egg into pan and cover. Fry to preference; season with salt and pepper.

   egg: 4 unit
6. 

   6

   Fluff jasmine rice with a fork. Divide rice between bowls; top with roasted veggies and fried eggs in separate sections. Drizzle with gochujang aioli and chili crisp. Garnish everything with fresh herbs and serve. **TIP: This dish is meant to be mixed in the bowl before being enjoyed!**

   jasmine rice: 1.5 c, gochujang aioli: 4 unit