Bibimbap

Ingredients

• 3 cups cooked rice
• 4 eggs
• 2 cups spinach
• 2 carrots, julienned
• 1 cup mushrooms, sliced
• 2 cups bean sprouts
• 1 cucumber, julienned
• Sauce: 3 tbsp gochujang, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp vinegar
• Garlic, sesame oil, sesame seeds

Method

1. Cook each vegetable separately, seasoning each with garlic, sesame oil, salt and sesame seeds. Cooking them together turns it into a stir fry, which is not what this is.
2. Blanch the spinach and squeeze it dry. Blanch the sprouts 2 minutes. Fry the carrots 2 minutes, the mushrooms till browned.
3. Sauce: stir everything together, thin with a little water.
4. Rice in a bowl, then each vegetable in its own wedge on top.
5. Fried egg in the middle, yolk runny.
6. Sauce on the side. The eater mixes it all violently at the table — that's the point.