Korean Bibimbap with Gochujang Sauce

Prepare the rice: Cook rice according to package directions. Once cooked, fluff with a fork and mix in 1 tablespoon of sesame oil and a pinch of salt.

Prepare the vegetables: Blanch the spinach in boiling water for 30 seconds, then immediately rinse with cold water. Squeeze out excess water and season with a pinch of salt, 1 teaspoon of sesame oil, and a pinch of minced garlic.

Cook the carrots and zucchini: Heat 1/2 tablespoon of sesame oil in a pan over medium heat. Add the carrots and zucchini and cook for 3-4 minutes, or until slightly softened. Season with salt and pepper.

Cook the mushrooms: Heat 1/2 tablespoon of sesame oil in a pan over medium heat. Add the shiitake mushrooms and cook for 5-7 minutes, or until softened and slightly browned. Season with soy sauce, salt and pepper. Add a touch of sugar.

Cook the bean sprouts: Blanch the bean sprouts in boiling water for 1 minute. Drain and season with a pinch of salt and sesame oil.

Prepare the cucumber: Lightly salt the sliced cucumber and let it sit for 10 minutes, then pat dry to remove excess moisture. This will keep them crisp.

Fry the eggs: Fry the eggs in a pan over medium heat until the whites are set and the yolks are still runny. Season with salt and pepper.

Make the gochujang sauce: In a small bowl, mix together gochujang, rice vinegar, 1 tablespoon of sesame oil, a pinch of sugar, and the remaining minced garlic. Adjust the amount of gochujang to your desired level of spiciness.

Assemble the bibimbap: Divide the cooked rice among four bowls. Arrange the prepared vegetables in separate sections on top of the rice. Top each bowl with a fried egg and sprinkle with sesame seeds. Serve immediately with the gochujang sauce on the side for drizzling.