Bibimbap Rice Bowl

Method

1. 1
   • spinach 150 g
   • bean sprouts 150 g
   • sesame oil 3 tbsp
   • garlic 2
   • salt to taste

   Blanch the spinach and sprouts — Blanch the spinach and bean sprouts separately in boiling water for 1 minute each, then squeeze dry and season each with a little sesame oil, garlic, and salt.

   ⏱3 min
2. 2
   • carrot 1
   • zucchini 1
   • shiitake mushroom 150 g
   • vegetable oil 2 tbsp
   • salt to taste

   Stir-fry the vegetables — Stir-fry the carrot, then the zucchini, then the mushrooms separately in vegetable oil for 2 minutes each, seasoning lightly with salt.

   ⏱6 min
3. 3
   • gochujang 4 tbsp
   • rice vinegar 1 tbsp
   • honey 1 tsp
   • sesame oil 3 tbsp

   Make the gochujang sauce — Whisk the gochujang, rice vinegar, honey, and 1 tablespoon of sesame oil together into a sauce.

4. 4
   • cooked rice 400 g
   • egg 4

   Fry the eggs — Fry the eggs sunny-side up in a little oil for about 4 minutes until the whites are set and yolks still runny.

   ⏱4 min
5. 5
   • egg 4
   • gochujang 4 tbsp
   • sesame seeds 1 tbsp

   Assemble the bowls — Divide the rice among bowls, arrange the vegetables in sections on top, add a fried egg to each, sprinkle with sesame seeds, and serve with the gochujang sauce for mixing.