Korean Vegetable Bibimbap

Instructions

1. Prepare the vegetables
   Blanch the spinach in boiling water for 30 seconds, then immediately transfer to ice water. Drain well and season with 1 teaspoon sesame oil and a pinch of salt. Sauté the zucchini, carrot, bean sprouts, and mushrooms separately with a little oil until just tender. Season each with a pinch of salt.
2. Make the gochujang sauce
   In a small bowl, mix together the gochujang, soy sauce, sugar, water, and 1 teaspoon sesame oil until smooth. Adjust seasoning to taste – it should be spicy, slightly sweet, and savory.
3. Fry the eggs
   Heat a non-stick pan over medium heat. Add a little oil and fry the eggs sunny-side up until the whites are set but the yolks are still runny. Alternatively, you can use fully cooked eggs if preferred.
4. Assemble the bibimbap
   Divide the warm rice among four bowls. Drizzle each portion with the remaining sesame oil. Arrange the vegetables in separate sections around the rice, creating a colorful presentation.
5. Add the final touches
   Place a fried egg on top of each bowl. Sprinkle with toasted sesame seeds and green onions. Serve immediately with the gochujang sauce on the side or drizzled on top.
6. Mix and enjoy
   Before eating, mix all the ingredients together thoroughly with chopsticks or a spoon to combine the rice, vegetables, egg, and sauce. The runny egg yolk will help create a creamy texture when mixed.