Bibimbap

Instructions

1. 1
   Blanch spinach in boiling salted water for 2 minutes, drain, squeeze dry, and season with sesame oil, garlic, salt, and pepper.
2. 2
   Sauté carrots and zucchini separately in a hot pan with a bit of sesame oil for 2-3 minutes each, seasoning with salt and pepper.
3. 3
   Sauté mushrooms in sesame oil until golden, about 3 minutes, season with salt and pepper.
4. 4
   In a small bowl, mix gochujang with 1 tablespoon of sesame oil and 1 teaspoon of soy sauce.
5. 5
   Divide cooked rice into two bowls and arrange each vegetable in a section on top of the rice.
6. 6
   Fry two eggs sunny-side up in a hot oiled pan until the whites are set.
7. 7
   Place one fried egg in the center of each bowl and drizzle with gochujang sauce.
8. 8
   Sprinkle with sesame seeds and serve immediately, mixing everything together before eating.