Modern Bibimbap Bowl

• 300 g Short-grain rice
• 150 g Spinach
• 150 g Bean sprouts
• 1 large Carrot
• ½ large Cucumber
• 2 tbsp Gochujang
• 1 ½ tbsp Soy sauce
• 1 tbsp Rice vinegar
• 2 tbsp Toasted sesame oil
• 2 Egg
• 2 tsp Roasted sesame seeds
• 120 g Kimchi
• 450 ml Water

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. Take off the heat and leave, covered, for 10 minutes to finish steaming.
2. Meanwhile, whisk the gochujang, soy sauce, rice vinegar and 1 tbsp of the toasted sesame oil in a mixing bowl until smooth. Taste and set aside so it is ready to stir through at the table. If it seems very thick, loosen with 1 tsp water from the tap.
3. Cut the carrot into fine matchsticks and slice the cucumber into thin half-moons. Heat a large frying pan over medium-high heat with 1 tsp of the toasted sesame oil, then sauté the carrot for 2 to 3 minutes until just tender but still bright. Transfer to a plate, then quickly sauté the bean sprouts for 1 to 2 minutes until hot and slightly softened; transfer to the plate.
4. Add another 1 tsp toasted sesame oil to the pan and cook the spinach for 1 to 2 minutes, turning, until just wilted. Tip into a sieve-strainer and press gently to remove excess moisture. Wipe the pan if needed.
5. Return the pan to medium heat with the remaining toasted sesame oil. Fry the eggs for 2 to 3 minutes until the whites are set and the edges are crisp, or cook a little longer if you prefer the yolks set. Seasoning is optional as the dressing and kimchi are already salty.
6. Divide the warm rice between two bowls and arrange the carrot, cucumber, spinach and bean sprouts on top in neat piles. Add the fried egg to each bowl, then spoon over some kimchi. Finish with roasted sesame seeds and serve with the gochujang dressing to stir through at the table.

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