Vegetable Bibimbap

Ingredients

• 3 cups Cooked Short-grain White Rice
• 200 grams Spinach
• 1 large Carrots
• 1 medium Zucchini
• 4 ounces Shiitake Mushrooms
• 2 large Eggs
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Sesame Oil
• 1 tablespoon Soy Sauce
• 2 cloves Garlic
• 1 teaspoon Sesame Seeds(optional)

Instructions

1. 1

   Blanch the spinach in boiling water for 30 seconds, rinse in cold water, squeeze out excess moisture, and season with 1 tsp sesame oil and a pinch of salt.

2. 2

   Julienne the carrots and zucchini. Slice the mushrooms thinly.

3. 3

   Heat a pan with a little oil and sauté each vegetable separately (carrots, zucchini, and mushrooms) over medium-high heat until tender but crisp. Season each lightly with salt.

4. 4

   Prepare the bibimbap sauce by mixing gochujang, 1 tbsp sesame oil, 1 tsp sugar, and 1 tsp water in a small bowl.

5. 5

   Fry the eggs sunny-side up in a non-stick pan.

6. 6

   Place the warm rice in two large bowls. Arrange the prepared vegetables in sections on top of the rice.

7. 7

   Place the fried egg in the center and serve with a dollop of the gochujang sauce and a sprinkle of sesame seeds.

8. 8

   To eat, mix everything thoroughly with a spoon.