Dak Bokkeum and Spinach over rice (Korean Stewed Vegetables and Spinach)
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
8 oz whole baby button mushrooms
8 oz sliced stir-fry mix of fresh mushrooms (if your grocery doesn’t have this pre-packaged, do a mix of shiitake, oyster, button and Portobello)
1/2 of 1 fresh red bell julienned
1/2 of 1 fresh yellow bell Julienned
1 1/2 cups uncooked brown rice
3 cups water
1/3 cup water
3/4 cup (1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds
Combine the first 12 ingredients in a large bowl. Stir in all mushrooms, green onion bottoms and bell peppers. Cover and marinate 30 minutes.
Bring 3 cups of water to a boil over high heat. Add rice, Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add marinated vegetable mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve over rice! YUM!!!