Bibimbap Rice Bowl

Method

1. 1
   • spinach150 g
   • bean sprouts150 g
   • sesame oil3 tbsp
   • garlic2
   • saltto 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
   • carrot1
   • zucchini1
   • shiitake mushroom150 g
   • vegetable oil2 tbsp
   • saltto 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
   • gochujang4 tbsp
   • rice vinegar1 tbsp
   • honey1 tsp
   • sesame oil3 tbsp

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

4. 4
   • white rice400 g
   • egg4

   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
   • egg4
   • gochujang4 tbsp
   • sesame seeds1 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.