Bibimbap Vegetable Rice Bowls

Method

1. 01

   Step 1

   Mix gochujang, vinegar, sugar and 1 tbsp sesame oil for the serving sauce.

2. 02

   Step 2

   Blanch spinach 30 seconds and bean sprouts 3 minutes; drain separately and season each with a little soy sauce and sesame oil.

3. 03

   Step 3

   Stir-fry carrot, courgette and mushrooms separately in small amounts of neutral oil until tender; season with garlic and remaining soy sauce.

4. 04

   Step 4

   Fry eggs until whites and yolks are set, or to a safe preference using suitable eggs.

5. 05

   Step 5

   Divide hot rice among bowls and arrange vegetables on top. Add an egg, sauce and sesame seeds; mix before eating.