Bibimbap – Korean Mixed Rice Bowl

Ingredients (Serves 2):

• 2 cups cooked short-grain rice (warm)
  

• ½ cup carrots, julienned
  

• ½ cup spinach or bok choy
  

• ½ cup mushrooms, sliced (shiitake or button)
  

• 1 small zucchini, julienned
  

• 1 cup bean sprouts (optional)
  

• 2 eggs (sunny side up)
  

• 1 tbsp soy sauce
  

• 1 tbsp Sesone Tosuto (toasted sesame oil)
  

• 1 tsp garlic, minced
  

• Salt to taste
  

• Toasted sesame seeds for garnish
  
  

For the Gochujang Sauce (Mix Together):

• 1½ tbsp gochujang (Korean chili paste)
  

• 1 tsp Sesone Tosuto
  

• ½ tsp sugar
  

• 1 tsp rice vinegar or lemon juice
  

• 1–2 tsp warm water (to adjust consistency)
  

Method:

1. Prepare the sauce by mixing all gochujang sauce ingredients in a small bowl. Set aside.
   

2. Sauté vegetables separately in a little Sesone Tosuto with garlic and salt for 1–2 minutes each. Set aside.
   

3. Fry eggs sunny side up, keeping yolks runny.
   

4. Assemble the bowl:
   

• Place warm rice in the bowl base.
  

• Neatly arrange all sautéed vegetables around the rice.
  

• Place the fried egg on top in the center.
  

5. Drizzle Sesone Tosuto, and spoon over the prepared gochujang sauce.
   

6. Sprinkle sesame seeds, mix everything together, and enjoy!