Korean Bibimbap with Gochujang

Ingredients

• 2 cups short-grain rice
• 1 cup bean sprouts, blanched
• 2 cups spinach, blanched
• 1 cup carrot, julienned
• 1 cup zucchini, julienned
• 4 pieces eggs, fried
• 1 cup shiitake mushrooms, sliced

• 4 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 2 teaspoons rice vinegar
• 2 cloves garlic, minced

Method

1. 01
   Cook the short-grain rice according to package instructions and set aside.
2. 02
   Blanch the bean sprouts and spinach in boiling water for about 1-2 minutes, then drain and rinse with cold water.
3. 03
   Heat a tablespoon of oil in a pan over medium heat. Sauté the carrots and zucchini separately until just tender, about 3-4 minutes each.
4. 04
   In the same pan, sauté the shiitake mushrooms until they are soft and browned, about 5 minutes.
5. 05
   Prepare the gochujang sauce by mixing gochujang, soy sauce, sesame oil, sugar, rice vinegar, and minced garlic in a bowl.
6. 06
   Fry the eggs in a pan to your desired doneness.
7. 07
   To assemble, divide the cooked rice among four bowls. Arrange the vegetables and mushrooms on top of the rice, and place a fried egg in the center of each bowl.
8. 08
   Drizzle each bowl with gochujang sauce and mix everything together before eating.