Vegetable bibimbap

Method

1. 01

   Rinse and soak the rice

   Rinse 300 g rice until the water is mostly clear, drain, then soak it in 360 ml fresh water for 20 minutes in the cooking pot.

   

2. 02

   Cook and rest the rice

   Cover, bring to a boil over medium heat, reduce to the lowest heat for 12 minutes, then turn off the heat and rest covered for 10 minutes. Fluff without crushing the grains.

   

3. 03

   Mix the gochujang sauce

   Stir 60 g gochujang with 15 ml water, 10 ml sesame oil, and 2 g sesame seeds until smooth; set aside without adding it to the vegetables.

   

4. 04

   Cook and season the sprouts

   Put the sprouts in 500 ml boiling water, cover, and cook 4 minutes. Drain, cool briefly, then toss with 5 ml soup soy sauce, 3 ml sesame oil, 2 g garlic, and 1 g salt.

   

5. 05

   Blanch and season the spinach

   Blanch spinach in boiling water for 30 seconds, cool in cold water, and squeeze firmly. Cut once, then mix with 5 ml soup soy sauce, 3 ml sesame oil, 2 g garlic, and 1 g salt.

   

6. 06

   Sauté the zucchini

   Heat 5 ml neutral oil over medium-high heat. Stir-fry zucchini with 1 g salt for 2 minutes, until flexible but still green; transfer to a separate plate.

   

7. 07

   Sauté the carrot

   Add 5 ml oil to the same pan and stir-fry the carrot with 1 g salt for 2–3 minutes, until bright and just tender; keep it separate from the other vegetables.

   

8. 08

   Brown the shiitake

   Add 5 ml oil and the shiitake. Cook 3 minutes until the moisture evaporates, then add 10 ml soup soy sauce and 2 g garlic and stir 30 seconds; remove from the pan.

   

9. 09

   Fry the pasteurized eggs

   Heat the remaining 5 ml oil over medium and fry the 4 pasteurized eggs without overlapping. Cover for 2–3 minutes until every white is fully opaque while the yolks stay hot, glossy, and domed. If only unpasteurized eggs are available, continue covered until the yolks are firm and the eggs reach 74°C.

   

10. 10

    Arrange five vegetable sections

    Divide the hot rice among four wide bowls. Arrange sprouts, spinach, zucchini, carrot, and shiitake in separate sections so every ingredient remains visible, then place one egg in the centre.

    

11. 11

    Season, mix, and serve

    Drizzle the remaining 4 ml sesame oil over the bowls and scatter the remaining 6 g sesame seeds. Serve the gochujang sauce alongside; begin with 15 g per bowl and mix thoroughly before adding more.