Spicy Korean Bibimbap Bowl

A vibrant and flavorful Korean rice bowl topped with sautéed vegetables, spicy gochujang sauce, and a perfectly fried egg. This dish is a balanced meal rich in textures and tastes.

Steps

1. Blanch spinach and bean sprouts separately in boiling water for 1-2 minutes, then drain and squeeze out excess water. 2. Season spinach with a pinch of salt, half the minced garlic, and half the sesame oil. Set aside. 3. In a pan, heat vegetable oil and sauté carrots and mushrooms until tender; season with soy sauce and a pinch of sugar. 4. In a small bowl, mix gochujang with remaining sesame oil and a little water to loosen the sauce. 5. Fry the egg sunny side up in a non-stick pan. 6. Assemble the bowl by placing rice at the bottom, then neatly arrange spinach, bean sprouts, carrots, and mushrooms on top. 7. Place the fried egg in the center and drizzle the gochujang sauce over everything. 8. Sprinkle with toasted sesame seeds and serve immediately. Mix all ingredients before eating.

1/2 cup cooked short-grain rice 50g spinach 50g bean sprouts 1 small carrot, julienned 50g shiitake mushrooms, sliced 1 egg 1 tbsp gochujang (Korean chili paste) 1 tsp soy sauce 1 tsp sesame oil 1 tsp vegetable oil 1 clove garlic, minced 1/2 tsp sugar 1/2 tsp toasted sesame seeds Salt to taste