Korean Bibimbap with Sesame Chicken

Ingredients

• 2 medium zucchini, cut in half lengthwise, then cut into ¼-inch-thick slices
• 1 cup peeled and grated carrots
• Spicy Korean red bean paste or Thai chili paste (available in Asian markets; optional)
• 4 scallions (white and green parts), trimmed and thinly sliced
• 1 Tbs. toasted sesame oil
• 6 cups hot steamed medium-grain rice (long-grain also works fine)
• 1 Tbs. soy sauce
• + 6 more ingredients
• • 3 Tbs. sesame seeds, toasted in a dry skillet over medium heat until lightly browned and fragrant
  • 3 Tbs. canola or peanut oil
  • 1 clove garlic, minced
  • 6 oz. shiitake mushrooms, stemmed and caps thinly sliced
  • 3 cups thinly sliced leftover roasted chicken (or store-bought rotisserie chicken)
  • Kosher salt

In a small bowl, toss the carrots with 1/2 tsp. salt and 1 tsp. of the sesame oil. Heat 1-1/2 Tbs. of the canola oil in a large nonstick skillet over medium-high heat until shimmering hot. Add the zucchini, sprinkle with about 1/2 tsp. salt and 1 tsp. of the sesame oil and cook, stirring a few t...

View full recipe at Fine Cooking