Vegetarian Bibimbap

Ingredients

• 3 cups Cooked short-grain white rice
• 200 grams Fresh spinach
• 1 large Carrots, julienned
• 100 grams Shiitake mushrooms, sliced
• 1 medium Zucchini, sliced into matchsticks
• 2 large Eggs
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons Sesame oil
• 1 tablespoon Soy sauce
• 2 cloves Garlic, minced
• 1 teaspoon Toasted sesame seeds(optional)

Instructions

1. 1

   Blanch the spinach in boiling water for 30 seconds, drain, rinse with cold water, squeeze dry, and season with a splash of sesame oil and salt.

2. 2

   Sauté the carrots, zucchini, and mushrooms separately in a pan with a little oil and salt until just tender.

3. 3

   Prepare the bibimbap sauce by mixing gochujang, 1 tablespoon of sesame oil, 1 tablespoon of water, 1 teaspoon of sugar, and the minced garlic.

4. 4

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

5. 5

   Divide the warm rice into two bowls.

6. 6

   Arrange the prepared vegetables in neat piles on top of the rice.

7. 7

   Place the fried egg in the center of each bowl.

8. 8

   Serve with the gochujang sauce on the side or on top, and sprinkle with sesame seeds.