Bibimbap vegetariano with salsa gochujang

What does it include?

Ingredients

• 300 g Japanese or short grain rice
• 1 carrot in thin strips
• 1 zucchini in strips
• 150g spinach
• 200 g mushrooms
• 2 eggs
• 2 tablespoons sesame oil
• 3 tablespoons gochujang sauce (adjust to spiciness)
• 1 tablespoon soy sauce
• Garlic, salt and sesame seeds to decorate

How to prepare it step by step?

Preparation

1. Cook the rice according to instructions and keep warm.
2. Sauté each vegetable separately: in a pan with 1 teaspoon of oil, sauté carrots for 2-3 minutes until slightly tender, then set aside; repeat with zucchini until it softens; sauté mushrooms until golden brown and fragrant, then set aside; blanch spinach for 1 minute, drain, and toss with a pinch of sesame oil and salt.
3. Prepare two eggs: fry them sunny side up for a runny yolk, or cook to your preferred doneness.
4. Heat the gochujang sauce with 1 tablespoon of water and 1 teaspoon of soy sauce to thin it if necessary.
5. In a large bowl, create a bed of rice, arrange the vegetables in sections (carrot, zucchini, spinach, mushrooms) on top, place the fried egg in the center, and sprinkle with sesame seeds.
6. Before eating, mix everything with the gochujang sauce to taste, ensuring all flavors are well integrated. Adjust with soy sauce for additional saltiness if desired.