Breakfast Bibimbap

🛒 Ingredients

• Cooked Short-Grain Rice 160 g · 208 kcal
• Spinach 100 g · 23 kcal
• Carrot 50 g · 20 kcal
• Zucchini 50 g · 8 kcal
• Shiitake Mushrooms 30 g · 8 kcal
• Large Egg 50 g · 72 kcal
• Toasted Sesame Oil 13 g · 115 kcal
• Soy Sauce 10 g · 8 kcal
• Gochujang (Korean Chili Paste) 15 g · 34 kcal
• Garlic (minced) 5 g · 7 kcal
• Sesame Seeds (toasted) 2 g · 11 kcal
• Sugar 2 g · 8 kcal
• Water 5 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the Gochujang sauce: In a small bowl, whisk together gochujang, soy sauce, sesame oil, sugar, minced garlic, and water until smooth; set aside.
2. Sauté the vegetables: Briefly blanch spinach, then squeeze out excess water and season with a pinch of sesame oil, soy sauce, and garlic. In a lightly oiled pan, sauté julienned carrots, zucchini, and sliced shiitake mushrooms separately until tender-crisp; season each with a pinch of salt and sesame oil.
3. Fry the egg: In the same pan, fry a large egg to your preferred doneness, typically sunny-side up with a runny yolk.
4. Assemble the bibimbap: In a serving bowl, place a bed of warm cooked rice. Arrange the sautéed spinach, carrots, zucchini, and shiitake mushrooms neatly around the rice.
5. Garnish and serve: Place the fried egg on top of the vegetables. Drizzle generously with the prepared gochujang sauce and sprinkle with toasted sesame seeds before serving immediately.