Vegetable Bibimbap with Fried Eggs

Instructions

1. 1

   Cook the rice.

2. 2

   In a large skillet over medium-high, cook each vegetable separately with a little sesame oil and a splash of soy sauce: julienned carrots and zucchini 3 minutes each, sliced mushrooms 4 minutes, spinach and sprouts 1-2 minutes each. Keep them in separate piles.

3. 3

   Stir the gochujang with 1 tsp sesame oil, 1 tbsp water and 1 tsp sugar if you like it sweeter for the sauce.

4. 4

   Fry the eggs sunny-side up in the same pan.

5. 5

   Arrange the vegetables over bowls of rice, top each with an egg and sesame seeds, and let everyone add sauce to taste.