Bibimbap Oatmeal

1. Pickle vegetables. Combine cucumber, red onion and vinegar in a bowl. Let sit, stirring occasionally at least 30 minutes and up to 24 hours.
2. Make oatmeal. In a small saucepan, heat 1 teaspoon of sesame oil over medium heat. Add 1 garlic clove (minced) and cook until fragrant, about 30 seconds. Add broth, raise heat to high and bring to a boil. Add oatmeal and cook, stirring occasionally until thickened, about 5 minutes. Set aside.
3. Cook vegetables. In a small bowl, combine 1/4 cup of water, coconut aminos, 2 garlic cloves (minced) and 1/2 teaspoon of sugar. Heat ½ teaspoon sesame oil in a saute pan over medium heat. Add carrots and about 2 tablespoons of the coconut amino mixture. Cook until tender, about 5 minutes. Set aside. Heat another ½ teaspoon sesame oil and add mushrooms and another 2 tablespoons coconut amino mixture. Cook until tender, about 3 minutes. Set aside. Heat additional ½ teaspoon sesame oil and add spinach and remaining coconut amino mixture. Cook for 1 minute until just wilted.
4. Divide cooked oatmeal between 2 bowls. Top with cooked and pickled vegetables. Garnish with green onion.
5. Optional hot sauce. Whisk 1 tablespoon of gochujang, 1 teaspoon water, 1 teaspoon of sesame oil, and ½ teaspoon sugar together and drizzle over bibimbap.

Dietitian Notes/Substitutions:

- For more protein, top with a fried egg or tofu for a plant-based protein option.

- For less potassium or oxalate, swap spinach with collard or mustard greens.

- Swap the oatmeal for brown or white rice for a more traditional bibimbap.