Bibimbap is a colorful Korean bowl of warm rice topped with a variety of blanched and sautéed vegetables, a fried egg, and spicy chile sauce. Mix it just before eating for a balanced, satisfying meal.
Cook the rice using the standard method, covered over low heat.
Separately sauté the carrot, mushrooms, and zucchini in a little oil over medium heat for 3–4 minutes. Blanch the spinach and bean sprouts.
Fry the eggs in a skillet. Mix the gochujang, sesame oil, and sugar to make the sauce.
Divide the rice among bowls and arrange the vegetables in rows on top. Place a fried egg in the center.
Serve the sauce on the side. Mix everything well just before eating.
The components can be stored in separate containers in the refrigerator for up to 2 days. Mix them just before serving; otherwise, the vegetables may release liquid and soften the rice.
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