Bibimbap

• gochujang sauce50 ml ml

  plus a little more for serving

• shiitake mushrooms↗150g g

  or button mushrooms

• large carrot↗1
• zucchini↗1
• soy sprouts300g g
• sesame oil↗6 tsp tsp
• vegetable oil↗2 tsp tsp

  plus 2 tbsp

• prepared sushi rice600g g
• spinach↗100g g
• eggs↗4
• sesame seeds↗20g g
• kimchi↗2 tbsp tbsp

  optional

Step-by-step instructions

1. 1

   Prepare the vegetables: slice the mushrooms and cut the carrot and zucchini into thin strips like matchsticks. Heat a microwave‑safe plate in the microwave or a low‑temperature oven so you can later place the toppings on it.

2. 2

   In a medium non‑stick pan heat 2 tsp sesame oil over medium‑high heat, add the soy sprouts and stir until they become soft with a slight crunch, about 3 minutes, then transfer them to the heated plate.

3. 3

   Add another 2 tsp sesame oil together with the sliced mushrooms and cook for 3‑5 minutes until tender, then remove and place on the plate.

4. 4

   In another pan quickly stir‑fry the prepared sushi rice in 2 tsp vegetable oil for 6‑8 minutes until very hot and slightly browned. Add the gochujang sauce and set aside.

5. 5

   In the vegetable pan add another 2 tsp sesame oil and quickly stir‑fry the zucchini for 2 minutes, then place it on the heated plate. Add the spinach and cook for 30 seconds until just wilted.

6. 6

   Finally add 2 tbsp vegetable oil to the pan and fry four eggs until the yolks reach your desired doneness.

7. 7

   Divide the fried rice among four bowls, place a fried egg in the center of each bowl and arrange the toppings in sections around the rice clockwise.

8. 8

   Drizzle additional gochujang over the bibimbap and sprinkle sesame seeds on top. Add kimchi if desired.