Korean Vegetarian Bibimbap

Cook rice on stove top or using a rice cooker/multi cooker. Short grain is the authentic choice, but medium grain or Jasmine rice works too. Once cooked, fluff rice and keep warm.

Boil a pot of water and cook eggs for 6-6.5 minutes on medium low heat. I use M size egg (700g min/pack) so adjust the time according to your egg. Cool the eggs down in cold water. Skip this step if you don't like soft-boiled egg.

While rice is cooking, julienne zucchini and carrot. Stir fry zucchini, carrot and sliced button mushroom separately, seasoned with pinch of salt, then set aside.

Blanch bean sprouts. Run it under cold water then squeeze gently to get rid of excess water. Add pinch of salt and a tsp of sesame oil, mix well.

Mix gochujang, sesame oil, sesame seeds, sugar, water, vinegar and minced garlic in a microwave-safe bowl. Cover and cook in microwave on high for 1 minute. Mix well and that's the sauce for our bibimbap! If you are lazy you can use gochujang directly in the bibimbap without other ingredients, it will taste okay.

Assemble: add about a cup of warm cooked rice to a bowl. Divide carrot, zucchini, mushroom and bean sprout evenly on top of rice. Crack an egg in the middle (don't care about the egg white that sticks to the shell, you only need the silky runny yolk). Spoon a generous amount of sauce on top. Mix well before eating.