Vegetable bibimbap

30 min · serves 2

Cook each vegetable on its own so the colours and textures stay separate. Mix it all only when you sit down.

Ingredients

• 400 g Hot cooked rice
• 150 g Spinach
• 150 g Bean sprouts
• 100 g Carrot
• 100 g Courgette
• 100 g Fresh shiitake
• 2 pieces Eggs
• 2 tbsp Gochujang
• 3 tbsp Sesame oil
• 3 cloves Garlic
• 1 tbsp Toasted sesame seeds

Method

1. Julienne the carrot and courgette and slice the shiitake 5 mm thick.
2. Blanch the spinach for 30 seconds, squeeze it dry and toss with 1 minced garlic clove, 1 tsp sesame oil and salt.
3. Blanch the sprouts for 1 minute, cool them under cold water and toss with another minced clove, 1 tsp sesame oil and salt.
4. Stir-fry the carrot, courgette and mushrooms separately with a little oil and salt, about 2 minutes each.
5. Stir the sauce: gochujang, 1 tbsp sesame oil, 1 tsp sugar and 1 tbsp water.
6. Fry the eggs sunny side up, keeping the yolks runny.
7. Divide the rice between bowls, arrange each vegetable in its own section around the edge and set an egg in the middle.
8. Scatter the sesame seeds, add the sauce and mix the whole bowl just before eating.

Vegetable bibimbap →