Spicy Korean Bibimbap with Gochujang Sauce

Instructions

1. 1

   Prepare all vegetables: Wash the spinach, carrot, zucchini, and shiitake mushrooms. Peel the carrot and cut it into thin matchsticks. Slice the zucchini and shiitake mushrooms thinly.

2. 2

   Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Toss with 1 teaspoon of sesame oil and a pinch of salt. Set aside.

3. 3

   Heat a non-stick pan over medium heat. Add a small amount of oil and sauté the carrot for 2-3 minutes until just tender. Remove and set aside.

4. 4

   In the same pan, sauté the zucchini for 2-3 minutes until soft. Remove and set aside.

5. 5

   Add the sliced shiitake mushrooms to the pan and sauté for 3-4 minutes until cooked. Add 1 minced garlic clove and 1 tablespoon soy sauce, stir well, and cook for another minute. Remove and set aside.

6. 6

   In a small bowl, mix 2 tablespoons gochujang, 1 teaspoon sesame oil, and 1 minced garlic clove to make the sauce. Adjust to taste if desired.

7. 7

   Fry the eggs sunny-side up in a clean pan until the whites are set but the yolks are still runny.

8. 8