Korean Bibimbap

Julienne carrot into thin matchsticks. Slice zucchini into 1/8-inch-thick half-moons. Slice mushrooms into 1/4-inch pieces. Thinly slice red cabbage. Chop green onion. Have all vegetables prepped and set aside.

Combine gochujang sauce ingredients in a small bowl: 2 tbsp gochujang paste, 1 tbsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 1 minced garlic clove. Whisk until smooth.

Bring a pot of salted water to boil. Blanch spinach for 30 seconds, drain, squeeze thoroughly to remove excess moisture, and place in a bowl. Toss with 1 tsp sesame oil and pinch of salt.

Heat 1 tsp sesame oil in a skillet over medium-high heat. Sauté sliced mushrooms for 3–4 minutes until golden. Add 1 tsp soy sauce and cook 30 seconds. Transfer to a plate.

In the same skillet, sauté zucchini slices for 2–3 minutes until tender. Transfer to a plate. Sauté carrot matchsticks for 2–3 minutes. Transfer to a plate. Leave red cabbage raw.

Heat 1 tsp sesame oil in the skillet over medium-high heat. Add ground protein, breaking it into small pieces. Cook for 4–5 minutes until cooked through. Add 1 tbsp soy sauce and 1 minced garlic clove. Cook 1 minute and transfer to a plate.

In the same skillet, fry 4 eggs sunny-side up (or soft-boil separately) over easy heat until whites are set and yolks remain runny.

Divide warm cooked rice evenly among 4 bowls.

Arrange vegetables, protein, and red cabbage on top of rice in sections, leaving a small well in the center. Place one fried egg in the center well of each bowl.

Drizzle 1.5 tsp of gochujang sauce over each bowl. Sprinkle sesame seeds and chopped green onion on top.

Serve immediately. Diner mixes everything together with a spoon before eating.