Korean Bibimbap Bowl with Spinach, Carrot, Shiitake and Fried Egg

Ingredients

• 160 gRice
• 200 gCarrot
• 200 gZucchini
• 200 gShiitake mushroom
• 200 gSpinach
• 2 cloveGarlic
• 15 gRapeseed oil
• 8 gSesame oil
• 20 mlSoy sauce
• 25 gGochujang
• 10 mlRice vinegar
• 10 gHoney
• 8 gSesame
• 2 pcsEgg
• 5 gSalt
• 15 mlWater

Instructions

1. 1

   Cook the rice

   • Rinse the rice
   • Cook in lightly salted water
   • Let rest covered
2. 2

   Prep the vegetables

   • Cut carrots into thin matchsticks
   • Cut zucchini into thin sticks
   • Slice the mushrooms
   • Wash the spinach
   • Finely chop garlic
3. 3

   Season the spinach

   • Blanch spinach briefly
   • Rinse cold and squeeze dry
   • Mix with sesame oil and soy sauce
4. 4

   Stir-fry the vegetables

   • Heat the oil
   • Stir-fry carrots briefly
   • Stir-fry zucchini briefly
   • Stir-fry mushrooms until browned
   • Stir in the garlic
5. 5

   Mix the sauce

   • Whisk gochujang with soy sauce
   • Whisk in rice vinegar
   • Add honey
   • Stir in water until smooth
6. 6

   Fry the eggs

   • Heat the oil
   • Fry eggs sunny-side up
   • Season lightly with salt
7. 7

   Assemble the bowl

   • Spoon rice into bowls
   • Arrange vegetables separately on top
   • Drizzle with sauce
   • Sprinkle with sesame