Korean Bibimbap with Vegetables and Fried Egg

1. 1

   Prepare the vegetables by blanching the spinach and bean sprouts, and julienne the carrots and zucchini.

2. 2

   Heat sesame oil in a skillet over medium heat, sauté the carrots and zucchini until tender, about 5 minutes.

3. 3

   In a large bowl, layer the cooked rice and arrange the sautéed vegetables, spinach, and bean sprouts on top.

4. 4

   Fry the eggs sunny-side up in the same skillet until the whites are set, about 3 minutes.

5. 5

   Place a fried egg on top of each bowl of bibimbap and drizzle with gochujang.

6. 6

   Garnish with sesame seeds and serve immediately, mixing everything together before eating.

Per serving