Bibimbap with Fried Egg and Gochujang

Ingredients

• 320 g jasmine rice
• 1 courgette, julienned
• 2 carrot, julienned
• 150 g beansprouts
• 100 g spinach
• 4 eggs
• 4 tbsp gochujang paste
• 2 tbsp sesame oil
• 2 tbsp soy sauce

Method

1. 1

   Cook the rice according to packet instructions. Keep warm in the pan.

2. 2

   Season each vegetable separately: sauté the courgette, carrot and beansprouts in a little sesame oil with a splash of soy sauce. Wilt the spinach in the same pan.

3. 3

   Fry the eggs sunny-side up in a little oil.

4. 4

   Divide the warm rice between four bowls. Arrange the vegetables in separate sections on top of the rice.

5. 5

   Place a fried egg on top of each bowl. Serve with a tablespoon of gochujang on the side for each person to stir in to taste.