Bibimbap (Mixed Rice with Vegetables)

Rice

• 300 g Short-grain rice
• 450 ml Water

Vegetables

• 150 g Spinach
• 1 large Carrot
• 1 medium Courgette
• 150 g Shiitake mushrooms
• 150 g Mung bean sprouts
• 2 cloves Garlic

Sauce and finishing

• 2 tbsp Gochujang
• 1 tbsp Light soy sauce
• 2 tsp Rice vinegar
• 2 tbsp Toasted sesame oil
• 2 tsp Roasted sesame seeds
• 2 tbsp Vegetable oil
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 Egg

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Remove from the heat and leave, covered, for 10 minutes to finish steaming.
2. Meanwhile, peel the carrot and cut into fine matchsticks. Cut the courgette into matchsticks, and slice the shiitake mushrooms. Finely grate the garlic.
3. Mix the gochujang, light soy sauce, rice vinegar and 1 tbsp toasted sesame oil in a small bowl until smooth. Stir in 1 tsp roasted sesame seeds and set aside. Taste and adjust with a little more vinegar if you like it sharper.
4. Heat 1 tsp vegetable oil in a large frying pan over a medium-high heat. Add the spinach with a pinch of fine sea salt and cook for 1 to 2 minutes until just wilted, then tip onto a plate. Wipe the pan if it is wet.
5. Add 1 tsp vegetable oil to the pan and sauté the carrot with a pinch of fine sea salt for 2 to 3 minutes until slightly softened but still bright. Tip onto the plate beside the spinach. Add another 1 tsp vegetable oil and sauté the courgette for 2 to 3 minutes until just tender.
6. Add the remaining 1 tsp vegetable oil and cook the shiitake mushrooms with half the garlic, a pinch of fine sea salt and the black pepper for 3 to 4 minutes until glossy and tender. Tip out, then add the mung bean sprouts with the remaining garlic and cook for 1 to 2 minutes until hot and still crisp. Return everything to the plate in separate piles.
7. Wipe the pan clean and heat 1 tbsp vegetable oil over a medium heat. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp, keeping the yolks runny. Season lightly with a pinch of fine sea salt.
8. Divide the warm rice between two bowls and arrange the vegetables on top in separate sections. Drizzle each bowl with the remaining 1 tbsp toasted sesame oil and sprinkle with the remaining 1 tsp roasted sesame seeds. Top each bowl with a fried egg and serve with the gochujang sauce for mixing at the table.

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