Ingredients

• 960 mls (4 cups) Cooked white rice
• 2 Carrots (julienned), medium
• 2 Zucchini (julienned), medium
• 960 mls (4 cups) Spinach
• 480 mls (2 cups) Bean sprouts
• 1 tbsp Soy sauce
• 1 tsp Sugar
• 2 Garlic (minced) cloves
• 2 tbsps Sesame oil
• 2 tbsps Vegetable oil
• 4 Eggs
• 4 tbsps Gochujang (Korean red chili paste)
• 1 tbsp Sesame seeds
• 1 Green onion (sliced)

Instructions

1. In a small bowl, mix soy sauce, sugar, garlic, and sesame oil to make the sauce.
2. Heat vegetable oil in a pan over medium heat and sauté carrots and zucchini until tender.
3. Blanch bean sprouts and spinach in boiling water for a few seconds, then drain and set aside.
4. Fry eggs sunny side up in a separate pan.
5. Divide the cooked rice into 4 bowls. Arrange the cooked vegetables on top of the rice.
6. Place a fried egg on the vegetables in each bowl.
7. Drizzle the sauce and gochujang over the bibimbap bowls.
8. Garnish with sesame seeds and sliced green onions before serving.

Notes

• This recipe makes 4 servings.
• Feel free to add or substitute different vegetables based on your preference.