Bibimbap with Gochujang Sauce

Ingredients

• 1 ½ cups cooked short-grain rice
• 1 small carrot
• 1 small zucchini
• 2 cups spinach
• ½ cup soybean sprouts
• 2 egg
• 2 tablespoons gochujang paste
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• ½ teaspoon sugar
• ½ teaspoon garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds(optional)
• 1 tablespoon green onion, sliced(optional)

Instructions

1. 1

   Cook the rice according to package instructions; keep warm.

2. 2

   While the rice cooks, julienne the carrot and zucchini, then sauté each separately in a little vegetable oil over medium-high heat for 2‑3 minutes until tender, seasoning lightly with salt; set aside.

3. 3

   Blanch the spinach and soybean sprouts in boiling water for 30 seconds, then drain and toss each with a pinch of salt and a drizzle of sesame oil.

4. 4

   In a small bowl, combine gochujang paste, sesame oil, soy sauce, sugar, and minced garlic to make the sauce; stir until smooth.

5. 5

   Heat a non‑stick skillet with a little oil and fry the eggs sunny‑side‑up, about 2 minutes for runny yolks.

6. 6

   To assemble, divide the rice between two bowls, arrange the sautéed carrots, zucchini, spinach, and sprouts on top, place a fried egg in the center, drizzle with the gochujang sauce, and garnish with sesame seeds and sliced green onion if using.