Korean Bibimbap

• 2 cups steamed rice
• 1 cup assorted vegetables (carrot, spinach, zucchini, mushrooms), sautéed separately
• 2 fried eggs
• 2 tbsp white sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp sesame seeds (for garnish)

‍

1. Prepare Base: Place warm rice in bowls.
2. Arrange Vegetables: Neatly arrange sautéed vegetables in sections.
3. Top: Add fried egg on top.
4. Finish: Drizzle sesame oil and a spoon of gochujang. Sprinkle sesame seeds.‍
5. Serve: Mix everything just before eating.