Bibimbap-Style Rice Bowls

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   Rinse the short-grain white rice thoroughly until the water runs clear. Cook it in a rice cooker with the water until tender and fluffy.

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   In a small bowl, whisk together the gochujang, toasted sesame oil, sugar, water, and rice vinegar until completely smooth to make the dressing. Set aside.

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   Bring a pot of water to a boil. Blanch the spinach for 1 min, then lift it out with a slotted spoon, keeping the water at a boil, and rinse it under cold water. Squeeze out as much moisture as possible, chop roughly, and toss with a quarter of the garlic, a third of the toasted sesame oil, and a pinch of salt.

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   In the same boiling water, blanch the beansprouts for 2 min. Drain well, rinse with cold water, and squeeze dry. Toss with another quarter of the garlic, another third of the toasted sesame oil, and a pinch of salt.

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   Heat half of the vegetable oil in a large skillet over medium heat. Sauté the carrots with a pinch of salt for about 3 min until softened. Remove from the pan and set aside.

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   In the same skillet, sauté the zucchini with a pinch of salt for about 3 min, until just tender. Remove from the skillet and set aside.

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   Add the other half of the vegetable oil to the skillet along with the shiitake mushrooms. Sauté until they begin to brown, then stir in the last half of the garlic, the last third of the toasted sesame oil, and the soy sauce. Cook for 1 min, then remove from the heat.

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   Heat the vegetable oil in a non-stick pan over medium heat. Crack in the eggs and fry sunny-side up until the whites are fully set but the yolks remain runny, about 3 min.

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   Divide the cooked short-grain white rice evenly among four large bowls. Arrange the prepared spinach, beansprouts, carrots, zucchini, and shiitake mushrooms in separate sections over the short-grain white rice. Place one fried eggs in the center of each bowl and sprinkle with sesame seeds. Serve with the gochujang sauce on the side for mixing.

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    To store any leftovers, pack the components separately in shallow containers and refrigerate within 2 hours. They will keep for up to 3 days in the refrigerator. Reheat the short-grain white rice and vegetables gently before serving, but fry a fresh eggs.

Created with AI. Review the ingredients, quantities and steps before cooking.