Bibimbap Bowl

Ingredients

• 2 cups cooked white rice
• 1 medium carrot
• 1 small zucchini
• 1 cup spinach
• 2 tablespoons gochujang paste
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 2 large egg
• 1 tablespoon vegetable oil(optional)
• 1 teaspoon sesame seeds(optional)
• 1 stalk green onion(optional)

Instructions

1. 1

   Heat the vegetable oil in a large pan over medium-high heat; add the sliced carrot and zucchini, sauté 2‑3 minutes until just tender, then set aside.

2. 2

   In the same pan, quickly wilt the spinach with a splash of water, about 1 minute; remove and set aside.

3. 3

   Add a little more oil if needed and fry the eggs sunny‑side‑up, about 2 minutes until whites are set but yolks remain runny.

4. 4

   In a small bowl, mix gochujang paste, soy sauce, and sesame oil to create the sauce.

5. 5

   Divide the cooked rice into two bowls, top each with the sautéed carrot, zucchini, spinach, and a fried egg; drizzle the gochujang sauce over the top, then garnish with sesame seeds and sliced green onion if desired.