Name: Bibimbap (Mixed Rice with Vegetables)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 cups cooked short-grain rice; 1 cup bean sprouts; 1 cup spinach; 1 carrot, julienned; 1 zucchini, julienned; 4 shiitake mushrooms, sliced; 2 tbsp soy sauce; 1 tbsp sesame oil; 2 cloves garlic, minced; 4 eggs; 4 tbsp gochujang (Korean chili paste); 1 tbsp sugar; 1 tsp vinegar; vegetable oil, for cooking; toasted sesame seeds, for garnish

Instructions

1. Prepare each vegetable separately: Sauté julienned carrots, zucchini, and mushrooms in a little oil with a pinch of salt until tender-crisp. Briefly blanch spinach and bean sprouts, then drain and season with a tiny bit of sesame oil and minced garlic. 2. In a small bowl, whisk together gochujang, sugar, 1 tsp sesame oil, and vinegar for the sauce. 3. Fry eggs sunny-side up, one per serving. 4. To assemble, place a generous portion of warm rice in a bowl. Artfully arrange the sautéed and seasoned vegetables around the rice. Place a fried egg in the center. 5. Drizzle with the gochujang sauce and sprinkle with toasted sesame seeds. Serve immediately and mix everything thoroughly before eating.