Korean Jackfruit BiBimbap

Preheat the oven to 425 dgf. Place the rice in a small saucepan with 1¼ cups water and a pinch of salt. Bring rice to a boil, reduce heat, cover, and cook until tender and the water is absorbed, 30 to 35 minutes. Combine the gochujang with 1 tbsp of water to form a glaze.

Drain the jackfruit and pat dry with paper towels. Shred the fruit with your hands onto a baking sheet and toss with 1 tbsp of vegetable oil and a pinch of salt and pepper. Roast jackfruit until browned and crispy in places, about 15 to 20 minutes. When it’s done, use a spoon to coat with gochujang glaze. Shut off the oven, then return jackfruit to the oven to keep warm.

Shred the carrot with a box grater (no need to peel) and place in a medium bowl. Rinse and thinly slice the scallions. Add the scallions, edamame, rice vinegar and a pinch of salt to the shredded carrots, and toss to combine. Peel and thinly slice 1 clove of garlic. Roughly chop the kimchi. Set both aside.

Place a cast iron pan (if you have it) or a medium skillet over medium-high heat and add 1 tsp of vegetable oil. When the oil is hot, add the sliced garlic, spinach, and a pinch of salt and cook, until just wilted, 2 to 3 minutes. Transfer the spinach to a plate and sprinkle with half of the sesame seeds (reserving the rest for garnish). Return the skillet to the heat.

Brush the skillet with 1 tbsp of sesame oil. Add the cooked rice in a single even layer and cook until the bottom of the rice starts to crackle and brown, about 8 to 10 minutes. Top rice with the spinach, carrot slaw, kimchi, and crispy jackfruit. Sprinkle with remaining sesame seeds.

Serve the bibimbap from the hot skillet. Scoop it into large shallow bowls and serve any extra toppings on the side.