Ingredients: Rice: • Short-grain rice: 1 cup • Water: 1 + 1/3 cup Vegetables: • Button mushrooms: 100g • Zucchini: 1/2 medium • Carrot: 1/2 medium • Spinach: 1 cup • Garlic: 4 cloves • Ginger: 1/2 inch Sauce: • Gochujang: 1/4 cup • Sesame oil: 1 tsp • Brown sugar: 1 tbsp • Vinegar: 2 tbsp • Soy sauce: 1 tbsp • Water: 3 tbsp • Grated garlic: 2 cloves Garnish: • Spring onion • Black sesame seeds • *Pickled cucumbers:* • Cucumber slices: 1/2 • Vinegar: 1/4 cup • Water: 1/4 cup • Salt to taste • Sugar: 1/2 tbsp Method: 1. Wash the rice four to five times till the water runs clear. Soak the rice for 30 minutes. 2. Cut the vegetables of your choice. I’m using zucchini, carrots, mushroom & spinach. 3. Sauté the vegetables separately on high heat until they have little bit of color on them. Add ginger and garlic to the spinach and mushrooms. Set aside. 4. Mix all sauce ingredients (Gochujang, Sesame oil, Brown sugar, Vinegar, Soy sauce, Water and Grated garlic) together. 5. In a pot, add the soaked rice, water, and salt. Mix well. 6. Place the vegetables on top of the rice with half of the sauce. 7. Bring the rice to a boil. Turn the heat to low cover and cook on low heat, covered, for 10-12 minutes until the rice is cooked. 8. Turn the heat off and let the rice steam in pot for another 5 minutes. 9. Garnish with sesame seeds and spring onion. 10. Enjoy the Korean pot rice with pickled cucumbers & the sauce. #easyrecipes #recipeideas #lunchrecipes #koreanricepot #koreanrecipes