INGREDIENTS
1 cup
Carrots
1
Garlic clove
1
bunch Green onions
8 oz
Loose leaf spinach or chopped kale
1 cup
Mung bean sprouts
8 oz
Mushrooms
4
Eggs
1/4 cup
Vegetable broth
2 tbsp
Honey
1/2 cup
Korean gochujang sauce
3 cups
Sticky rice, cooked
1
Salt and pepper
3 tsp
Sesame seed
1 tsp
Rice vinegar
8 tsp
Sesame oil