SPICY KOREAN ‘MIXED RICE’ WITH SESAME, CARROTS AND SPINACH
Literally translates to ‘mixed rice’. But it doesn’t even begin to describe this Korean staple. The key component of bibimbap is gochujang—a deep red, spicy and immensely flavorful sauce made from Korean chilis and fermented miso. Beyond warming your bones on a cold evening, chilis have proven cardiovascular and immunity benefits. Medium grain rice, carrots, spinach and zucchini provide the energy needed to go further, and stay out longer in the backcountry. Fry an egg and slide it on top and you’ll swear you’re in your favorite Korean restaurant.
Carrots, Medium Grain White Rice, Onion, White Distilled Vinegar, Dried Zucchini, Gochugaru (Korean Red Chile Pepper), Brown Sugar, Dried Shiitake Mushrooms, Sesame Oil, Sesame Seeds, Garlic, Red Miso Powder (Fermented Soybeans, Salt), Dried Spinach, Sea Salt, Dried Scallion