Bibimbap

• 4 cup cooked short-grain rice
• 4 eggs (fried sunny-side up)
• 4 cup spinach (blanched and squeezed dry)
• 2 carrots (julienned and sautéed)
• 1 zucchini (julienned and sautéed)
• 1 ½ cup shiitake mushrooms (sautéed in sesame oil)
• 1 cup bean sprouts (blanched)
• 3 tbsp gochujang
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp sesame seeds

How to Make It

1. 1

   Season each vegetable separately: spinach with sesame oil and soy, others with salt and sesame.

2. 2

   Mix gochujang with 1 tbsp sesame oil and 1 tbsp soy sauce to make the sauce.

3. 3

   Heat a stone bowl or regular bowl. Add rice as a base.

4. 4

   Arrange each vegetable in its own section on top of the rice.

5. 5

   Place fried egg in the center.

6. 6

   Drizzle with gochujang sauce and sesame oil. Mix everything together before eating.