Bibimbap Inspired Bowl

1. 1

   Sauté the vegetables individually.

   • Heat a small amount of sesame oil in a skillet over medium heat.
   • Sauté carrots, zucchini, sprouts, and spinach separately until tender-crisp.
   • Season each vegetable batch with minced garlic and a splash of low-sodium soy sauce.

   TIPKeep the vegetables separate in the pan or on a plate to maintain the traditional bibimbap presentation.
2. 2

   Fry the egg sunny-side up.

   • Add the remaining sesame oil to the skillet.
   • Crack the egg into the pan and cook until the whites are opaque but the yolk remains runny.
   • Carefully remove from the pan to avoid breaking the yolk.

   TIPFor a cleaner look, crack the egg into a small bowl first to ensure no shells fall into the pan.
3. 3

   Assemble the bibimbap bowl.

   • Place the warm cooked brown rice at the bottom of a deep bowl.
   • Arrange the sautéed vegetables in colorful sections on top of the rice.
   • Place the fried egg in the center and garnish with gochujang, sesame seeds, and sliced scallions.

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