Korean Kimchi Bibimbap

1. Preparation

Cook 1 cup of short-grain rice according to package instructions. This usually takes about 15-20 minutes.

Prepare the vegetables: wash and julienne 1 small carrot, 1 zucchini, and slice 1 cup of fresh spinach.

Chop 1 cup of kimchi into smaller pieces.

Slice 4 mushrooms thinly (shiitake or button mushrooms work well).

Beat 2 eggs in a bowl and season lightly with salt.

Gather all ingredients and sauces, including gochujang and sesame oil.

2. Cooking

Heat a pan over medium heat and add a bit of oil. Sauté the mushrooms for 3-4 minutes until cooked, then set aside.

In the same pan, add more oil if needed, and sauté the carrots and zucchini separately for 2-3 minutes until they are tender. Set aside each vegetable after cooking.

In the same skillet, add the spinach and sauté for about 1 minute until wilted, then take off the heat.

In another small pan, heat a little oil over medium heat and fry the beaten eggs until the whites are set but the yolks are still runny, about 2-3 minutes.

In each serving bowl, place a portion of cooked rice at the bottom. Arrange the sautéed vegetables, kimchi, and fried egg on top of the rice in an attractive manner.

Drizzle with sesame oil and a spoonful of gochujang to taste.

3. Serving

Serve the bibimbap bowls hot.

Give a gentle stir to mix the ingredients before eating to distribute the flavors.